Labor Of Love Lasagna
From DetroitTokyo 13 years ago
- 1hr prep, 1hr cook to make
- Serves 8-10
This is time consuming but well worth it. Can be made ahead & refrigerated or frozen.
Ingredients
Meat Sauce
- 30 oz. marinara sauce (I used marinara sauce with a small can of tomato paste added) shopping list
- 1 lb lean ground beef shopping list
- salt & pepper to taste shopping list
- 1/4 cup or less beef stock/water shopping list
vegetables
- 1 medium-large zucchini, diced shopping list
- 8 oz. mushrooms, diced (I used baby Bellas) shopping list
- 6 oz. fresh baby spinach shopping list
- 1 can black olives, sliced shopping list
- salt & pepper to taste shopping list
- 1 tbsp butter shopping list
Ricotta Mixture
- 1 15 oz. tub ricotta cheese shopping list
- 1 egg, beaten shopping list
- 1 tbsp lemon juice shopping list
- dash each of: shopping list
- garlic powder, oregano, thyme, basil, sage, salt, black pepper, crushed red pepper flakes shopping list
The Rest
- 2 cups mozzarella, shredded shopping list
- 1/2 cup Romano/Parmesan blend, shredded/grated shopping list
- 1/2 lb lasagna noodles, cooked about 6 minutes - drained & cooled to touch shopping list
How to make it
- Preheat oven to 375F.
Meat Sauce
- Pour liquid (beef stock/water) in bottom of a skillet, you'll want about 1/4 inch. Heat over medium. Add ground beef. Season with salt & pepper. Cook, stirring occasionally, until browned all over. Remove from heat & drain. Add to marinara sauce & mix well to incorporate.
Vegetables
- Heat butter over medium heat. Add zucchini & mushroom and saute for about 3 minutes, stirring occasionally. Add olives, spinach, salt & pepper. Stir well & remove from heat.
Ricotta Mixture
- Mix all ingredients together until well incorporated.
The Rest
- Now it's time to assemble the lasagna. Use a large casserole or lasagna pan. Pour enough meat sauce to coat the bottom of the pan. Top with a layer of noodles. Spread about 1/3 or ricotta mixture evenly over noodles. Top with a layer of vegetables. Follow with a layer of meat sauce. Top with mozzarella cheese. Lay down another layer of noodles and repeat twice more, but leave the cheese off of the top layer. Cover with foil and bake for 40 minutes. Remove from oven and top with remaining mozzarella and Parmesan/Romano blend. Bake an additional 10 minutes. Remove from oven & let set for about 15 minutes.
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