roasty lasagna
  • 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
  1. preheat oven to 400
  2. in large bowl combine all veggies and half of garlic
  3. drizzle with evoo, oregano and garlic powder
  4. mix together with hands
  5. spread out evenly on greased baking sheet
  6. place in oven on middle rack
  7. roast for 10-15 mins till golden brown
  8. in lrg skillet on med heat, sweat evoo, pepper flakes, remaining fresh garlic
  9. add ground meat season with s&p
  10. cook on med high for 15mins or until cooked thoroughly
  11. in med sized bowl mix tomato sauce and ricotta together
  12. to layer:
  13. in lrg greased baking dish layer sauce, pasta, sauce, meat, mozza, pasta, sauce, veggie mixture, mozza, pasta, sauce, mozza
  14. cover with greased tinfoil
  15. bake for 30 -45 mins on 350
  16. Tips:
  17. *you can also add fresh oregano to veggies, when sweating onion mixture/throughout sauce
  18. *you can sprinkle each layer with parmesan/romano cheese
  19. *you can also combine meat and veggie mixture
  20. *oven ready or not the pasta will cook to perfection with enough sauce to *moisten
  21. *shiny side of tinfoil should face food
  22. *Grease tinfoil so oooey gooey cheese doesn’t stick
  23. *Using fresh herbs always makes everything taste better
roasty n' toasty