Recipe

Meat And Veggie Lasagna Recipe

Add Step-by-Step Photos	Foodie4eva / All my dishes 9 months, 2 weeks ago complete meal with proteins, carbs, and veggies! Prep:45m Cook:40m Servings:8	Foodie4eva
	italian classic complete baked hearty cheesy

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linda2230

juels

bluewatera

Ingredients

1 large package lasagna noodles

water for the noodles (6-8 quarts)

1/4 cup kosher salt--I know that sounds like a lot; it isn't

1/2 lb. ground chuck

1/2 lb. mild bulk italian sausage

1 jar of prepared spaghetti sauce

2 tablespoons dried oregano

1 tablespoon butter

4 oz. crimini mushrooms, sliced

1 clove minced garlic

1 tablespoon butter

2 medium zucchini

1 clove minced garlic

1 tablespoon butter

2-12 oz. pkg. fresh spinach

1 clove minced garlic

1 16 oz. container of Ricotta Cheese

2 16 oz. package of Mozzerella Cheese (you probably won't use quite all of it)

1/2 cup chopped fresh curley-leaf parsley

1 stock pot for boiling the lasagna noodles

1 large saute pan for sauteeing the meat and vegetables

1 large bowl for mixing and transferring meat and vegetables

1 9x13x4 rectangular pan for baking lasagna (I like Pyrex)

tin foil to cover baking dish

crusty italian or french bread to serve with the meal

Directions

Heat 6 quarts water and 1/4 cup salt to a rolling boil in stock pot

Add noodles, and boil until al dente (about 12-15 minutes)

In saute pan, brown the hamburger and sausage, drain off the fat, return to stovetop and add spaghetti sauce, except reserve 3/4 cup of sauce for the top of the lasagna

when thoroughly mixed and heated through, transfer meatsauce mixture to the large bowl

In the same saute pan, melt 1 tbspn butter and 1 clove minced garlic until bubbly and aromatic, and then add the sliced crimini mushrooms, and saute on medium-high heat until carmelized--add to meatsauce

In the same saute pan, melt another tbspn butter, 1 clove garlic, and zucchini slices, and saute over medium-high heat until carmelized, then add to the meatsauce mixture--*note: be sure to saute the mushrooms, zucchini and spinach separately, otherwise the moisture contents will mix and you will not get a good carmelization...it makes a difference in the final dish, trust me.

Mix the meatsauce, mushrooms, zucchini and 1/4 cup of parsley...this will be one layer of the lasagna

In the same saute pan, melt the final tbspn of butter and garlic, and saute the spinach over medium-high heat until wilted

Butter the bottom and sides of the baking pan and lay the first layer of noodles, then add a layer of meatsauce, and then a layer of ricotta, and then a layer of spinach, and then a layer of mozzerella, and then another layer of noodles, and then repeat with each of the other layers, finishing with a layer of noodles.

Top the last layer of noodles with the reserved spaghetti sauce and sprinkle with 1/4 cup of parsley

Bake, covered with aluminum foil, for 40 minutes in a pre-heated 350* F oven, or until hot and bubbly. Remove the foil in the last 10 minutes of baking.

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Comments

bluewaterandsand 9 months, 2 weeks ago said:
Looks wonderful!

juels 9 months, 2 weeks ago said:
The pictures look beautiful and I love the addition of zucchini and spinach here!

foodie4eva 9 months, 2 weeks ago said:
Thanks Juels and bluewaterandsand! I appreciate the comments...Juels, zucchini and spinach are two of my FAV veggies! (Not that there are many veggies that I don't like...LOL)

linda2230 8 months, 2 weeks ago said:
Looks delicious and the pictures and illustrations are beautiful! ~~~Judy~~~

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