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Tuesday, June 9, 2009

Lasagna (meat and meatless versions)

Veggies and meat versions
two blocks of frozen spinach (do not use in meat version)
As many button mushrooms you want quartered
(for meat lovers use 6 links of Italian sausage for flavor or 1-1 1/2 pounds of the ground meat of your choice)
1 medium sweet onion, diced
minced garlic (or garlic powder)
Italian seasoning to taste
2 cans diced tomatoes undrained (you need the liquid)
9-12 lasagna noodles uncooked
1 - 15oz ricotta (confession I used fat free)
1 jar - 16 oz? - marinara sauce (you can use spaghetti sauce also)
at least 2 cups mozzarella cheese
1 cup Parmesan cheese

Saute onion add spinach and mushroom ( Meat version: Saute onion, remove and brown meat, drain then combine with onion)
Add garlic, Italian season, sauce and undrained diced tomatoes (should be a little runny)
In a 9 x 13 layer the following (I spray the pan lightly with an olive oil spray to avoid too much sticking) Lasagna noodles uncooked
Dollop ricotta on top of noodles
Sauce on top of ricotta okay to spread it around
Sprinkle Mozzarella (I do it heavily :-) )
Sprinkle Parmesan
repeat 2 more times to create 3 layers
Let sit refrigerated for at least 8 hours. ( I usually do this the night before, but have done it as much as 4 days in advance and it tastes just as good because the flavors combine so well!) put into a cold oven at 350 degrees uncovered for 45-50 minutes. I broil it at the end for a couple of minutes to give the cheese so crispiness.

submitted by LukyNLuv

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