RECYCLED MEAL-PENNE PASTA LASAGNA

13
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.

Rating:
★★★★★ 1 vote
Comments:
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)

How to Make RECYCLED MEAL-PENNE PASTA LASAGNA

Step-by-Step

  • 1PREHEAT OVEN TO 375 DEGREES F. Chop onions & set aside.
  • 2Heat Oil in skillet and then add the chopped onions, sauté for about 5-7 minutes.
  • 3Now add both ground Round and ground Turkey. Cook until meat is browned.Add the steak seasoning and garlic powder, stir to blend.
  • 4When browned, drain meat in a strainer or colander to remove any excess liquid or fat.
  • 5Add the pasta Sauce to the drained meat mixture at least 4 cups of sauce. Stir until sauce is mixed into the meat mixture.
  • 6Spray baking dish with non stick cooking spray. Sprinkle bottom of dish with a small amount of shredded cheese.
  • 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.
  • 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.
  • 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.
  • 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.
  • 11Bake in preheated 375 degree F. oven for about 45 minutes until hot and bubbly.
  • 12Remove from oven and allow to sit at least 25 minutes before cutting. Serve with your favorite garden salad and Garlic Bread.

Printable Recipe Card

About RECYCLED MEAL-PENNE PASTA LASAGNA

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