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Lasagna (Meat or Vegetable)
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| Sauce: | |
| 1 tbs | olive oil |
| I small onion | |
| 2-3 tsp | minced garlic |
| 1 6 oz can | tomato paste |
| 3 cans | tomato sauce |
| 1 cup | water |
| 1tsp | garlic salt |
| 2 tsp | basil |
| 1 tsp | oregano |
| 2 cans | sliced mushroom, (for vegetable lasagna) |
| 2 lbs | ground meat, (for meat sauce lasagna) |
| 1 bag | each cut broccoli and cauliflower florets, (steamed in microwave for 10 minutes) |
| 2 small | zucchini and 1 small yellow squash, (sliced and steamed in microwave for 10 minutes) |
| Uncooked oven ready Barilla lasagna noodles | |
| 1 lg. Carton | ricotta |
| 1 8 oz bag | mozzarella cheese |
1 4 oz blah shredded Parmesean cheese.
Brown onion & garlic in olive oil, add meat and brown if making meat sauce. Add sauces and seasonings (and mushrooms for vegetable lasagna). simmer for abt 30 mins.
For vegetable lasagna:
Put small layer of sauce in bottom of lasagna pan. Add layer of uncooked noodles. Add half of steamed vegetables, sauce, half of ricotta. Sprinkle with mozzarella & parm cheese. Add 2nd layer of each. Top with a layer of noodles, then sauce, mozzarella and parm cheese.
For meat lasagna:
Put small layer of sauce in bottom of lasagna pan. Add layer of uncooked noodles. sauce, half of ricotta. Sprinkle with mozzarella & parm cheese. Add 2nd layer of each. Top with a layer of noodles, then sauce, mozzarella and parm cheese.
Bake at 375 degrees for 1 hour (add 1/2 hour prepared ahead and cold from refrigerator).
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