Super Secret Lasagna

The secret is, its made with super healthy tomato meat sauce.

1 carrot, grated
1 clove garlic, minced
1/2 onion, diced
4-5 mushroom (about 1/2 cup )
1/2 a pepper, diced
1 tsp of oregano
1 tsp of basil,
2 bay leaves,
1 tsp salt
fresh black pepper
2 tablespoons frozen spinach, minced,
1/2 zucchini shredded
2 Tb Squash puree
(1 tsp brown sugar)

Start by cooking and draining meat, set aside. Separately saute onions and garlic once soft add mushrooms and carrot, and pepper. Then if you’re using it, meat; I usually use a combination of pork and beef or turkey or sausage removed from their casings. Next throw in your tomatoes, either store bought sauce or canned tomatoes plus a quarter cup tomato paste and 2 TB balsamic vinegar.
Add remaining ingredients.
Simmer 20 min then add
3 tablespoons cream.
Serve over pasta, or use in Lasgna.

750ml ricotta, smooth
2 eggs
1/2 c parmesan
1 tsp nutmeg
1 tsp black pepper, fresh grnd
(1/2 c frozen spinach, defrosted, drained and minced)
Combine and set aside.

Cook (vegetable) lasagna noodles to el dante.
Layer into a 9×13 pan beginning with a scoop of sauce a layer of noodles then alternate noodle sauce noodle ricotta until last layer: top noodles with grated mozzarella /cheddar.
Heat oven to 400.
Make a foil tent over casserole. Cook 20 min then remove foil and continue cooking 20-30 min.
Let stand 10 min before serving.

Lasagna casserole:
Cook (any type) pasta to el dante. If using lasagna noodles break into pieces before cooking.
Put everything into one giant casserole, save the grated cheese. Stir it up until well combined Sprinkle with grated cheese
bake about 40 minutes.
Serve with salad.

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