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