RECYCLED MEAL-PENNE PASTA LASAGNA

Rose Mary Mogan

By
@cookinginillinois

This dinner idea came about at my husbands suggestion, because we had left over penne pasta from a previous dinner. He asked me to make Lasagna. The results were as good if not better than the original dinner. We loved this meal idea.

There is nothing like reinventing a different meal idea from the original. Once my daughter saw the picture on FB she wanted to make it right away, but I didn't have the recipe posted yet. I sent her the pictures reviewed them with her, & she made the dish from the pictures I sent and said her boyfriend loved it. I am betting you will Love it too.


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Serves:

8-10 depending on the portion size

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

MEAT MIXTURE

2 Tbsp
coconut oil or olive or canola
1 1/2 large
onions chopped
1 1/4 lb
ground turkey
1 1/2 lb
ground round
1 1/2 tsp
steak seasoning (like montreal)
1 1/2 Tbsp
granulated garlic powder (not garlic salt)

RICOTTA MIXTURE

32 oz
ricotta cheese (good quality)
6 large
eggs, room temperature
1 Tbsp
italian spices

REMAINING INGREDIENTS

6 c
cooked penne pasta, (or pasta of your choice)
1 1/2 lb
shredded mozzarella cheese
8 oz
6 cheese italian cheese shredded
1/2 c
shredded cheddar cheese(optional)
4-5 c
chunky pasta sauce( i used my recipe for rainy day chunky pasta sauce)

Directions Step-By-Step

1
PREHEAT OVEN TO 375 DEGREES F. Chop onions & set aside.
2
Heat Oil in skillet and then add the chopped onions, sauté for about 5-7 minutes.
3
Now add both ground Round and ground Turkey. Cook until meat is browned.Add the steak seasoning and garlic powder, stir to blend.
4
When browned, drain meat in a strainer or colander to remove any excess liquid or fat.
5
Add the pasta Sauce to the drained meat mixture at least 4 cups of sauce. Stir until sauce is mixed into the meat mixture.
6
Spray baking dish with non stick cooking spray. Sprinkle bottom of dish with a small amount of shredded cheese.
7
Prepare the ricotta mixture by adding the eggs to the ricotta in a medium size bowl along with the Italian seasoning. Beat well until combined and smooth.
8
Add half of the cooked pasta into the prepared baking dish then top with about 1 1/2 cups of mozzarella cheese, and half of the 6 cheese Italian blend.
9
Add half of the meat mixture, spreading it out evenly over the top. Top meat mixture with half of the ricotta mixture.Repeat same steps with remaining ingredients.
10
Then top with the remaining ricotta mixture. I add in dollops and then spread it out evenly.With the final addition of shredded cheese I like to add a bit of cheddar on top for color.
11
Bake in preheated 375 degree F. oven for about 45 minutes until hot and bubbly.
12
Remove from oven and allow to sit at least 25 minutes before cutting. Serve with your favorite garden salad and Garlic Bread.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy