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Garden Variety and Meat Lasagna
- 8 Pieces of Lasagna Pasta 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
- 15 oz. Ricotta Cheese
- 3 Cups Italian Blend Cheese
- ½ Cup Shredded Parmesan Cheese
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 8x8 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.