roasty lasagna


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Member since 2007
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Serves 12 | Prep Time 10-15 | Cook Time 30-45

Why I Love This Recipe

roasty n' toasty


Ingredients You'll Need

whole wheat lasagna (oven ready or not it will still cook to perfection with enough sauce)
1 pkg ground turkey or ground meat of your choice
2 zucchini thinly sliced
1 lrg portabella mushroom thinly sliced or mushrooms or your choice
1 med sized cooking onion thinly sliced
2-4 cloves of fresh garlic minced
1 jar good tomato sauce (not ketchup)
1 container of ricotta (fat free)
1 ball mozzarella

Herbs & spices
1 tbsp dried oregano
1 tsp red pepper flakes
1 tbsp garlic powder
sea salt to taste
cracked black pepper to taste

*you can also add fresh oregano to veggies, when sweating onion mixture/throughout sauce


Directions

preheat oven to 400


in large bowl combine all veggies and half of garlic


drizzle with evoo, oregano and garlic powder


mix together with hands


spread out evenly on greased baking sheet


place in oven on middle rack


roast for 10-15 mins till golden brown


in lrg skillet on med heat, sweat evoo, pepper flakes, remaining fresh garlic


add ground meat season with s&p


cook on med high for 15mins or until cooked thoroughly


in med sized bowl mix tomato sauce and ricotta together


to layer:


in lrg greased baking dish layer sauce, pasta, sauce, meat, mozza, pasta, sauce, veggie mixture, mozza, pasta, sauce, mozza


cover with greased tinfoil


bake for 30 -45 mins on 350


Tips:


*you can also add fresh oregano to veggies, when sweating onion mixture/throughout sauce


*you can sprinkle each layer with parmesan/romano cheese


*you can also combine meat and veggie mixture


*oven ready or not the pasta will cook to perfection with enough sauce to *moisten


*shiny side of tinfoil should face food


*Grease tinfoil so oooey gooey cheese doesn’t stick


*Using fresh herbs always makes everything taste better


Questions, Comments & Reviews



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