The beauty of lasagna is you can make it a day ahead without baking, and bake when needed. You can also bake, allow to cool complete and freeze for future meals. I used ground turkey in my recipe because we are not huge red meat eaters, but you can totally sub ground beef instead or even Italian sausage. Also a friend of mine made their meat sauce with red bell pepper and I’ve been loving it since, you can always leave it out. Have fun with it, add ingredients you enjoy!!
Another tip: if you're vegetarian, skip the meat and use veggies.
INGREDIENTS:
Serves 6
1 box lasagna
1 jar marinara sauce
1 lb ground turkey (can sub with beef if you prefer)
1/2 medium onion, diced
1 red bell pepper, diced
1 (8 oz) container sliced mushrooms
2 garlic cloves, minced
1tsp Italian seasoning (optional)
Ricotta mixture:
1 (15oz) container of Ricotta cheese
1 egg
1/4 bunch parsley
1 cup shredded mozzarella cheese
parmesan cheese
Salt and pepper to taste
Preheat oven at 375. Set water to boil, cooking pasta according to package directions.
Dice all veggies and set aside.
In a large sauté pan, add olive oil and brown ground turkey, cook thoroughly.
Season with salt, pepper and Italian seasoning.
Once meat is cooked, add all veggies and stir to combine, cook about 5 mins.
Add marinara sauce, bring to a low boil and turn heat off. Taste and adjust seasonings if needed.
In a small bowl combine Ricotta ingredients and combine.
Set up assembly line:
large baking dish (sprayed with oil), ricotta mixture, shredded mozzarella, meat sauce, cooked pasta.
Pour 1 cup meat sauce to bottom of baking dish, layer 5 cooked lasagna noodles, top with spoonful's of ricotta mixture (about 6 spaced out evenly), finally layer sprinkle mozzarella and parmesan cheese.
Repeat 2 more layers.
On top layer, pour remaining sauce, mozzarella and parmesan cheese. Cover with foil.
Bake for 30, uncover bake for 10 additional minutes.
Remove from oven, cover and allow to set for 10 mins.. if you can wait!
Serve!
ENJOY, XOXO!
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