Recipe

Simply Lasagne Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 2 years ago This was what I made and saved for my mom and stepdad when they came home from work. They both said it was amazing! The flavours get a chance to blend during the chill time before baking, which is important… don’t skip that step! Prep:380m Cook:45m Servings:8	Jo_jo_ba
	beef cheese tomatoes spinach peppers pepper cayenne italian spicy garlic easy fun baked lasagne lasagna pasta herbs melty ricotta asiago mozzarella

Does this look good? Yeah! / Nope

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Ingredients

1 250g box lasagne noodles

1 lb ground beef

1 ½ cups no-salt-added crushed tomatoes

½ cup dry red wine

2 red peppers – roasted, peeled and chopped

1 tbsp garlic powder

1 tbsp dried basil

1 tsp onion powder

½ tbsp oregano

1 tsp paprika

¼ tsp cayenne pepper

salt + pepper to taste

1 tbsp pumpkin puree

500g extra creamy ricotta cheese (full-fat)

1 10-oz package frozen spinach, thawed and pressed dry

¼ cup milk

1 tsp black pepper

1 tbsp dried parsley

½ tbsp dried basil

½ tbsp garlic powder

3 oz Mozzarella, grated

1 oz Asiago, grated (don’t use the pre-grated stuff!)

Directions

In a large pot, bring heavily salted water to a boil. Add noodles and cook 5 minutes. They will still be firm. Remove from water, spread on cookie sheets in a single layer and allow to cool.

Brown beef in a large skillet, breaking up with a wooden spoon into crumbles.

Stir in crushed tomatoes, red wine, roasted red peppers and spices. Simmer 10 minutes, then stir in pumpkin puree.

Reduce heat to low and keep warm.

In a medium bowl, combine ricotta, spinach, milk and remaining spices. Stir until smooth.

Spread a thin layer of the tomato sauce on the bottom of a greased 9x13” baking dish.

Top with a layer of lasagne noodles, overlapping slightly.

Add a thin layer of the cheese mixture, followed by a thick layer of sauce.

Top with noodles, then layer all remaining cheese mixture but ¼ cup on top.

Top directly with the final layer of noodles.

Combine remaining ricotta and tomato sauces in the skillet. Spread over the top layer of noodles.

Combine the grated Mozzarella and Asiago in a bowl, sprinkle over sauce.

Cover with tin foil and refrigerate 6 hours or overnight.

Preheat the oven to 400F.

Uncover the lasagne and bake 45 minutes, tenting with foil if cheese starts browning too much.

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Comments

jo_jo_ba 1 year, 10 months ago said:
Amount Per Serving
Calories: 560.3
Total Fat: 33.7 g
Cholesterol: 85.9 mg
Sodium: 352.7 mg
Total Carbs: 50.7 g
Dietary Fiber: 4.4 g
Protein: 29.6 g