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roasty lasagna

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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


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


*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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