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mediterranean lasagna

★★★★★ 1
a recipe by
Natalie Robello
Savannah, GA

This yields a lot of sauce. What you can do is make a couple of 8x8 pans of lasagna and freeze one without cooking it in the oven. The rest of the sauce you can freeze and use on spaghetti. This usually ends up yielding me about 7-8 dinners.

★★★★★ 1
serves lots
prep time 1 Hr
cook time 2 Hr
method Convection Oven

Ingredients For mediterranean lasagna

  • 3
    red peppers
  • 1
    orange pepper
  • 2
    green peppers
  • 2-3 lb
    lean ground beef
  • 6-8 lb
  • 2 jar
    bertolli marinara spaguetti sauce
  • larry's garlic salt (to taste)
  • 4 tsp
    hungarian paprika
  • coarse pepper (to taste)
  • 1
    whole head of garlic
  • 1/2-1 tsp
  • 1/2-1 tsp
    balsamic vinegar
  • 2 Tbsp
  • 2-3
    knorr beef bouillon cubes
  • 1-2 pkg
    barilla no boil lasagna noodles (one is short a couple of sheets)
  • 2 Tbsp
    olive oil
  • 8 oz
    cottage cheese
  • 8 oz
    ricotta cheese
  • 2 lb
    mixed cheese (prefer white)
  • 1 stick
  • 1 can
    parmesan cheese
  • 3 Tbsp
  • 16 oz

How To Make mediterranean lasagna

  • 1
    Begin by browning the ground beef. While beef is browning, cut up all onions in small cubes. Drain all fat. Add 2 tbs. of Olive oil, and add onions. Next cut up all peppers. When onions are cooked and somewhat light golden, add the peppers. While this is cooking cut up all tomatoes. Once the peppers have softened, you can add the tomatoes. Add all spices and spaghetti sauce. Cook for a minimum of 2 hours, best if cooked longer 4-6 hours. Once the sauce is cooked, you are ready to proceed.
  • 2
    Create bechamel cheese sauce for the top of the lasagna. Melt the stick of butter. Add 3 heaping regular tablespoon of flour. Mix well. Start adding a little milk, and mix well. Keep on adding milk little by little until the mixture is in a runny liquid state but not too runny that will pour like milk (consistency desired such as Alfredo sauce). Then add the bag of cheese, and half of parmesan can.
  • 3
    Place a thin layer of sauce at the bottom of the lasagna pan. Then add a layer of noodles. Then add a thick layer of sauce. Spread 2 tsp of cottage and 2 tsp of ricotta cheese on each noodle, then add another layer of noodles. Repeat as many times as you would like. When the layers are done, pour warm bechamel cheese sauce over last layer of naked noodles. Finish off by sprinkling parmesan cheese over this cheese sauce. Save Edit The recipe