Here are two stick-to-your-ribs lasagna recipes that will have your family begging for second helpings. The first is a vegetable lasagna with several delicious layers and a healthy helping of vegetables tucked in between.
Cindy’s Veggie Lasagna
This amazing vegetable lasagna has six separate “layers” in addition to the lasagna noodles.
- Marinara Sauce
- Ricotta Cheese Filling
- Mushroom Spinach Filling
- Basil Pesto
1. Prepare the marinara, cheese, mushroom/spinach filling, and pesto (see instructions for each below) and set aside (or prepare while the noodles are cooking).
2. Cook a package of Lasagna noodles according to package directions and then rinse in cold water.
3. Ladle about a cup of the marinara sauce in the bottom of a 9×13 casserole, overlapping edges.
4. Remove several noodle strips from the water, pat dry, and layer over the sauce.
5. Spread about 1/3 of the ricotta sauce over the noodles.
6. Add a thin layer of the basil pesto (optional).
7. Add a layer (about 1/3 ) of the Mushroom Spinach Filling.
8. Arrange Veggies of choice over the top, add more marinara, and sprinkle with parmigiana cheese.
9. Repeat layers 2 or 3 times, finishing with marinara sauce.
10. Sprinkle 2 cups mozzarella cheese over the top of the last layer of sauce, sprinkle with 1/2 cup parmigiana cheese, and garnish with sliced tomatoes.
11. Cover with aluminum foil and bake for 30 minutes covered. Gently remove foil and bake another 25-30 minutes or until the edges of the noodles start to look a little golden.
12. Let sit for 10-15 minutes before serving. Garnish with more tomatoes and top with fresh basil leaves if preferred.
Two 24-ounce cans or good marinara sauce (such as Mezzetta) or make your own.
Ricotta Cheese Filling
16-ounce container of ricotta cheese (or cottage cheese)
1 large egg, lightly beaten
1-1/2 tsp oregano (freeze dried preferred)
1-1/2 tsp basil (freeze dried preferred)
1-1/2 tsp parsley, chopped
Place all ingredients (ricotta, egg, oregano, basil, and parsley) in a bowl and stir until combined.
Mushroom Spinach Filling
16 ounces button or cremini mushrooms sliced 1/4-inch thick
1 to 2 Tbsp olive oil
6 cups spinach
1/2 large onion finely chopped
Salt and pepper to taste
1 garlic clove, minced (or more, to taste)
1. Heat oil in a large saute pan on medium heat.
2. Add onions and garlic and saute about 2 minutes.
3. Add mushrooms and saute for an additional 2 minutes.
4. Fold in spinach and continue cooking until spinach is wilted (about 3 more minutes).
5. Add salt and pepper to taste.
6. Turn off the heat and add 2-3 tablespoons of basil pesto or to taste.
Basil Pesto (or use an 8-ounce container of prepared basil pesto)
1-1/4 cups packed and torn basil leaves
2 Tbsp olive oil
2 Tbsp water
1/2 tsp lemon zest
1/2 tsp salt
2-3 cloves of garlic
Place all ingredients in a food processor and blend until smooth.
1 cup Parmigiana
2 cups Mozzarella, grated
2 medium-sized zucchini sliced about 1/2-inch thick
1 or 2 large tomatoes sliced 1/2-inch thick
Other veggies and condiments of choice (onion rings, sweet peppers, cherry tomatoes, olives, to name a few)
Grandma Joyce’s Meat Lasagna
I also love this version of Meat Lasagna that uses evaporated milk in place of ricotta cheese. Most of the items in this recipe are “storable,” so with the exception of the hamburger, most of the ingredients can be put in your “food storage” pantry and rotated regularly.
- Meat - brown and drain
- 1 ½ to 2 lbs hamburger, sausage, or a mix
- 1 large onion
- Tomato Sauce – combine the following and add to browned meat and onion mixture.
- 24 ounce can of tomatoes, pureed
- 24 ounce can of Hunt's Zesty & Spicy Pasta sauce (or equivalent tomato paste of choice)
- Package of spaghetti sauce mix
- Cheese Sauce - combine the following (not necessary to heat, just combine)
- 1 can evaporated milk
- 1 square margarine, melted
- ½ C flour
- 1 C Parmesan or cheddar cheese
- Additional shredded cheese for topping (about 2 cups)
- Prepare the meat, tomato, and cheese sauces and set aside (or prepare while the noodles are cooking)
- Cook a package of Lasagne noodles according to package directions and then rinse in cold water.
- Remove several strips from water, pat try, and place a layer in a 9x13 casserole.
- Top with a layer of meat and tomato sauce and then sprinkle on about a third of the cheese sauce.
- Repeat layers 2 or 3 times, finishing with meat/tomato sauce or cheese sauce.
- Bake in a 375 degree oven for about 40-50 minutes or until sauces are bubbly and set and noodles begin to brown around the edges.
- Sprinkle top with about 2 cups shredded cheese and return to oven until cheese is melted (about 5 minutes).
- Remove from oven and serve.