A veggie-packed take on the classic comfort meal.Serving Size: 12 People, Prep Time: 30 Minutes, Cook Time: 2 hours 20 minutes
Ingredients
Instructions
Ingredients
2lbsGround Beef
1Onionminced
8ozMushrooms
1Garlic Bulbcrushed
1tbspRosemary
4Tomatoeschopped
12ozTomato Paste
13ozTomato Sauce
1/2cupWater
1/2cupBasil Leavesfresh, minced
1tbspFennel Seeds
1/4cupParsleyfresh, chopped
1pkgLasagna Noodles
16ozRicotta Cheese
1Egg
3/4lbMozzarella Cheeseshredded
3/4 cupParmesan Cheese
Salt & Pepper to Taste
Instructions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
Preheat oven to 375 F degrees
Spread a 1” layer of meat sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a layer of mozzarella cheese. Spoon another layer of meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil and make sure the foil does not touch the cheese.
Bake in the oven for 25 minutes. Cool for 15 minutes before serving and enjoy!
Notes
Lauren's veggie-packed variation of allrecipes.com "World's Best Lasagna" by Jonathan Chandler.