There are times when it’s easier to let someone else decide what’s for dinner.  On this particular night, I turned to my brother and asked him to figure out what I should make for a family get together.  “Lasagna!” he said.  Perfect!  This hearty, comforting dish is relatively easy to make, feeds a hungry crowd and is not too time consuming.  Plus, just in time for our trip to Italy, I thought I should make something Italian-esque.

This was the first time I tried using no boil lasagna noodles and I believe I will never return to the other kind.

Lasagna Recipe: Meat Sauce with Creamy Tomato Basil Sauce and Sauteed Vegetables


Ingredients

Filling

1 # ground beef
1 jar creamy tomato basil sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, chopped
2 cups mushrooms, sliced
2 cups spinach leaves
salt and pepper to taste
1 can diced roasted tomatoes, drained

Cheese

1 # ricotta cheese
2 cups grated Peccorio Romano cheese, divided
2 cups shredded Mozzarella cheese, divided
1 egg
1/4 cup chopped parsley

Noodles

12 no boil lasagna noodles





Directions

1.  Saute ground beef in a skillet over medium high heat for 5-7 minutes, breaking it up with a back of the spoon into small pieces.  Stir in 1/3 of the tomato sauce, lower the heat to low, and simmer the sauce with the beef as you prepare the rest of the ingredients.

2.  Heat olive oil in a large skillet over medium heat.  Add onion, garlic, and mushrooms.  Cook, stirring often, until the vegetables caramelize, about 12 minutes.  Stir in spinach, season with salt and pepper, and cook just until the spinach wilts.

3.  Stir together ricotta, 1 cup Pecorino Romano, 1 cup Mozzarella, 1 egg and parsley.

4.  Preheat the oven to 400 degrees.

5.  Layer lasagna in a 9×13 baking dish:

  • 1/3 tomato sauce
  • 4 noodles
  • 1/2 cheese mixture
  • meat sauce
  • 4 noodles
  • 1/2 cheese mixture
  • sauteed vegetables
  • 4 noodles
  • 1/3 tomato sauce
  • diced tomatoes
  • 1 cup Mozzarella cheese
  • 1 cup Pecorino Romano cheese
6.  Bake lasagna in the oven until the cheese melts and bubbles, 30 minutes.  Allow to cool for 10 minutes before slicing to serve.  Reheats wonderfully the next day, if you have any leftovers.


What is your favorite recipe for lasagna?

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