recycled meal-penne pasta lasagna
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.
prep time
20 Min
cook time
45 Min
method
Bake
yield
8-10 depending on the portion size
Ingredients
- MEAT MIXTURE
- 2 tablespoons coconut oil or olive or canola
- 1 1/2 large onions chopped
- 1 1/4 pounds ground turkey
- 1 1/2 pounds ground round
- 1 1/2 teaspoons steak seasoning (like montreal)
- 1 1/2 tablespoons granulated garlic powder (not garlic salt)
- RICOTTA MIXTURE
- 32 ounces ricotta cheese (good quality)
- 6 large eggs, room temperature
- 1 tablespoon italian spices
- REMAINING INGREDIENTS
- 6 cups cooked penne pasta, (or pasta of your choice)
- 1 1/2 pounds shredded mozzarella cheese
- 8 ounces 6 cheese italian cheese shredded
- 1/2 cup shredded cheddar cheese(optional)
- 4-5 cups chunky pasta sauce( i used my recipe for rainy day chunky pasta sauce)
How To Make recycled meal-penne pasta lasagna
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Step 1PREHEAT OVEN TO 375 DEGREES F. Chop onions & set aside. -
Step 2Heat Oil in skillet and then add the chopped onions, sauté for about 5-7 minutes.
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Step 3Now add both ground Round and ground Turkey. Cook until meat is browned.Add the steak seasoning and garlic powder, stir to blend.
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Step 4When browned, drain meat in a strainer or colander to remove any excess liquid or fat.
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Step 5Add the pasta Sauce to the drained meat mixture at least 4 cups of sauce. Stir until sauce is mixed into the meat mixture.
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Step 6Spray baking dish with non stick cooking spray. Sprinkle bottom of dish with a small amount of shredded cheese.
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Step 7Prepare 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.
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Step 8Add 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.
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Step 9Add 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.
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Step 10Then 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.
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Step 11Bake in preheated 375 degree F. oven for about 45 minutes until hot and bubbly.
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Step 12Remove from oven and allow to sit at least 25 minutes before cutting. Serve with your favorite garden salad and Garlic Bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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