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ROASTY LASAGNA
roasty lasagna
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INGREDIENTS
- Cooking Time: 30-45
- Servings: 12
- Preparation Time: 10-15
- 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
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