meat and veggie lasagna
From foodie4eva 15 years ago
- 40 minutes to make
- Serves 8
complete meal with proteins, carbs, and veggies!
Ingredients
- 1 large package lasagna noodles shopping list
- water for the noodles (6-8 quarts) shopping list
- 1/4 cup kosher salt--I know that sounds like a lot; it isn't shopping list
- 1/2 lb. ground chuck shopping list
- 1/2 lb. mild bulk Italian sausage shopping list
- 1 jar of prepared spaghetti sauce shopping list
- 2 tablespoons dried oregano shopping list
- 1 tablespoon butter shopping list
- 4 oz. crimini mushrooms, sliced shopping list
- 1 clove minced garlic shopping list
- 1 tablespoon butter shopping list
- 2 medium zucchini shopping list
- 1 clove minced garlic shopping list
- 1 tablespoon butter shopping list
- 2-12 oz. pkg. fresh spinach shopping list
- 1 clove minced garlic shopping list
- 1 16 oz. container of ricotta cheese shopping list
- 2 16 oz. package of Mozzerella cheese (you probably won't use quite all of it) shopping list
- 1/2 cup chopped fresh curley-leaf parsley shopping list
- 1 stock pot for boiling the lasagna noodles shopping list
- 1 large saute pan for sauteeing the meat and vegetables shopping list
- 1 large bowl for mixing and transferring meat and vegetables shopping list
- 1 9x13x4 rectangular pan for baking lasagna (I like Pyrex) shopping list
- tin foil to cover baking dish shopping list
- crusty italian or French bread to serve with the meal shopping list
How to make it
- 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.
Ready for baking!
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The Rating
Reviewed by 4 people-
Looks wonderful!
bluewaterandsand
in GAFFNEY loved it
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The pictures look beautiful and I love the addition of zucchini and spinach here!
juels
in Clayton loved it
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Looks delicious and the pictures and illustrations are beautiful! ~~~Judy~~~
linda2230
in Las Vegas loved it
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