Friday, August 22, 2008

Lasagna Recipe

Last night I made a great lasagna recipe:

- a cup of cooked peas
- 1 medium zucchini shredded and squeezed to remove excess water
- a box of lasagna noodles (I use the kind that you don't have to cook first)
- 2 jars of sauce (sauce to use and then to have to heat and put over when it's done)
- 15oz container of ricotta
- 8oz bag of mozzarella cheese
- parmesan cheese
- 1 egg
- 1 lb of ground beef
parsley, basil, garlic salt, pepper

This will make a 9x12 pan of lasagna.

1. Spray baking pan with non-stick spray. Set aside.
2. Fry the ground beef. I seasoned with Lowrey's seasoning salt. Use your favorite. Drain & set aside.
3. In a bowl, beat the egg, and mix with the ricotta cheese and peas. I added parsley, basil, and parmesan cheese. I didn't measure any. I'd guess it was about a half cup of cheese. Adjust according to desired taste.
4. In the baking pan layer in this order:
- cover the bottom with a thin layer of sauce
- lay down a layer of lasagna noodles
- use a plastic spatula to spread the ricotta layer down over the noodles
- sprinkle all ground beef over the ricotta layer
- cover the beef with sauce
- another layer of lasagna noodles
- lay the zucchini down (I seasoned with garlic salt & pepper)
- sprinkle the entire bag of mozzarella on top of the zucchini layer
- another layer of lasagna noodles
- cover with sauce
5. Cover the entire pan tightly with aluminum foil and bake for an hour and twenty minutes.
6. Remove from oven and away from heat and let set for 10 minutes tightly covered with foil.

I heated the leftover sauce to serve over top of cut pieces.

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