Veggie (and meat!) Lasagna
MEAT & VEGGIE SAUCE
1 mediumonion, diced
1 lbground chuck, cooked and drained
1 1/2 cblack olives, sliced
1 cmushrooms, fresh, sliced
2 can(s)tomatoes, canned italian-style and diced, drained
8 ozspinach, frozen
12 ozricotta cheese
2 cmozzarella cheese, shredded - divided
1 cparmesan cheese, shredded - divided
How to Make Veggie (and meat!) Lasagna
- Slice zucchini lengthwise into thin "lasagna style" noodles. Layer between paper towels, blot until moisture is absorbed. Leave on paper towels until needed.
- Add to cooked and drained ground chuck: both cans of drained, diced tomatoes, diced onion, sliced mushrooms and sliced olives. Cook until heated thoroughly and any excess liquid is evaporated. (You want the sauce to be really thick - too much liquid will cause the lasagna to fall apart.) You'll be dividing the sauce into three portions when you assemble lasagna.
- Squeeze spinach in cheesecloth or paper towels until it's fairly dry. You'll need to divide this into two portions prior to assembly.
- Place egg, ricotta, 1 1/2 cups mozzarella cheese and 1/2 cup parmesan cheese in medium bowl and stir until well mixed. This mixture will be divided into two portions for assembly.
- TO ASSEMBLE:
In a greased 9x13 pan, place a thin layer of meat/veggie sauce (doesn't have to cover entire bottom.)
Layer zucchini noodles next, making sure that noodles reach all sides of pan.
Place about half of the spinach on top of the zucchini (I just drop it by small spoonfuls randomly so there will be some in every piece.)
Using a tablespoon, place half of cheese mixture randomly across top, spreading as best you can so top is covered.)
Repeat layers again - sauce, zucchini, spinach, and cheese mixture.
Next layer is remainder of sauce.
Cover entire pan with leftover mozzarella and parmesan cheese.
- Bake at 350 degrees for 45 minutes or until cheese begins to brown and look bubbly. Let lasagna stand for 5-10 minutes before cutting.