Lasagna

12 servings for 9x13; 8 servings for 8x11

MFP- LASAGNA w Impossible low sodium

LASAGNA w/ veggies only low sodium

DO FIRST - Soak noodles in hot water for 1 hour or more.

Don't cook too much meat/veggies

Realistically it takes about 2.25 - 2.5 hours to make, bake and rest lasagna.

For 8x11 pan, need 9 noodles.  Cut to fit with scissors. Use pieces for spaces in between noodles since they just barely fit. 

For 9x13 pan, 4 noodles per layer x 3 layers of noodles = 12 noodles.

Bake at 375F for about an hour covered.  Then 20 min uncovered.

Cheese Filling; for 9x13; [ ] = 8x11 (~75%)

425g [319g]; 15 oz. ricotta cheese

1 large egg

450g [338g]; 4 cups mozzarella cheese (save half for top)

57g [43g]; 1/2 cup Parmesan cheese, freshly grated

Italian seasoning; ½ teaspoon salt; ¼ tsp pepper

Meat Sauce

1 tablespoon olive oil

1/2 yellow onion, finely diced

1/2 green pepper, diced

1/2 zucchini, diced

255g [191g]; 9 oz impossible beef

3 cloves garlic

~2.5 jar 24 oz spaghetti sauce (Total = 1700g [1275g] 60 oz; use mix of sauce/diced tomatoes; add 75% to meat/veg; save reset for bottom and top)

1. Soak noodles in boiling water until soft

2. Combine half of moz/parm cheese, ricotta and egg

3. Cook meat and veggies and add about 75% sauce

4. Spread spaghetti sauce to cover the bottom of a deep dish

5. Add 4 lasagna noodles, overlapping them.  Cut ends to fit. 

6. Add a little less than half ricotta cheese mixture over the noodles 

7. Top with about half of the meat/vegetable sauce.  

8. Repeat 1 more layer.

9. Finish with 4 more lasagna noodles and enough spaghetti sauce to cover the noodles.

10. Top with mozzarella cheese, cover with aluminum foil and bake.

11. Bake for about 60 minutes. 

12. Remove cover and bake for 20 minutes more or until cheese browns.  

13. Let it sit for 10-15 minutes prior to serving to allow the layers to set.