Garden Variety and Meat Lasagna

I love love love any type of pasta you can think of. I even tried my hand at making my own spinach tortellini from scratch. However, I’ve never made my own lasagna. I decided to try my hand at it, but of course I added my own creative touch. Enjoy!

Ingredients
8 Pieces of Lasagna, Halved
1 ½ lbs. Lean Ground Beef, 80%
2 Cups Corn Kernels
¼ Cups Mushrooms, Sliced
¼ Cup White Onion, Sliced
10 Grape Tomatoes, Sliced
4 Celery Stalks, Sliced
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
¼ Tsp. Black Powder
¼ Tsp. Basil
¼ Tsp. Parsley
26 oz. Spaghetti Sauce
6 oz. Tomato Paste
15oz. Ricotta Cheese
3 Cups Italian Blend Cheese
½ Cup Shredded Parmesan Cheese

Directions
Cook and strain pasta according to package. On a cookie sheet coated with a thin layer of olive oil. Place pasta in an even layer and set aside. In a large pot over medium to high heat, brown meat. Strain grease from meat and run under cold water. Return the meat to pan. Add all vegetables, seasonings, and herbs. Cook on low heat for 5 minutes. Add spaghetti sauce and tomato paste. Cook on low for 5 minutes. Remove pan from heat.

Preheat oven to 350°. Using an 8×8 casserole dish, place a single layer of lasagna pasta on bottom of pan. Scoop a layer of meat sauce on top of the first layer of pasta. Dollop ricotta cheese on top of the layer of meat and top with ¼ cup parmesan cheese. Start a second layer of pasta and add another meat, ricotta, and parmesan layer. Add the last layer of pasta. Top with Italian cheese blend.

Tent the top of casserole dish with follow, ensuring that foil does not top of lasagna. Cook for 25-30 minutes. Serve warm.