What you’ll need:
· 1 lb ground beef
· 1 cup of pasta sauce
· 1 1/2 cups water
· 1 ¾ (15oz) Ricotta Cheese
· 2 cups shredded mozzarella
· ½ cup grated parmesan cheese
· 2 eggs
· ¼ cup chopped parsley
· ½ tsp salt
· ¼ tsp pepper
· 12 pieces of lasagna, uncooked
· 1 cup finely chopped veggies (such as carrot, broccoli and cauliflower)
*I’d like to add here that with these ingredients, with using smart choices (such as using ricotta made from skim milk, using Ragu sauce that has a full serving of veggies in it already, and by selecting Ronzoni Healthy Harvest whole wheat lasagna noodles, you will be making this dish a lot better for you and your family! Just saying…but the choices are yours!)
**From one cook to another, my “Quick Tip”: To save myself the hassle of chopping up fresh veggies I buy bags of what’s called “Broccoli Slaw” which contains four types of veggies in it. I scoop a cup of this mixture into my chopper and within a minute I have an easy way to slip my veggies into any recipe!!
Let’s Get Cooking:
Heat your oven to 350*. In a large saucepan over medium-high heat brown your meat and drain. Add in pasta sauce and water; simmer for 10 minutes.
Meanwhile, in a large bowl, stir together: ricotta cheese, half of the mozzarella, Parmesan, eggs, parsley, salt and pepper, and chopped veggies.
In a 13x9 baking dish, spread about one cup of your meat sauce. Arrange 4 uncooked pasta pieces lengthwise over the sauce. Cover with another cup of the meat sauce. Spread half of your “cheese mixture” over the sauce. Repeat with layers of lasagna, meat sauce and cheese mixture. Top with a layer of lasagna and remaining meat sauce and sprinkle with the rest of the mozzarella cheese.
Cover the dish with foil and place in oven for 45 minutes. Remove the foil and bake for an additional 10 minutes or until hot and bubbly.
Let stand another 10 minutes before cutting. This is the perfect time to arrange the rest of your meal, whether its salads, garlic bread or more steamed veggies (got to get them down somehow!!).
Makes 12 servings.
***Side note: I have found when I make this recipe I end up needing more of the “cheese mixture” to make even and multiple layers. Feel free to create a double batch while making it to ensure proper layering. Again, its really up to you and what works best in your mind!
For accompanying sides, I usually make small tossed salads, garlic texas toast and tall glasses of white milk. Sometimes I like to make steamed veggies as well, but I plan this dish to already have plenty of veggies in it, so its not always necessary…and you may go on veggie overload! The lasagna is hearty enough to only need one or two sides max.
This recipe is sure to leave everyone feeling full and satisfied…and you feeling proud of your family eating all of those veggies!
Enjoy and let me know how it works out for you!
~Peace