Lasagna

MFP- LASAGNA w Impossible low sodium

LASAGNA w/ veggies only low sodium

For reduced sodium - Use half pasta sauce (can use reg pasta sauce)/half no salt added tomato sauce (1:2 tom paste/water); use half shredded/half fresh mozz

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

For 8x11 pan, need 10 noodles.  3 for bottom and middle and 4 for top layer.  Cut to fit with scissors. Need about 90% of a ricotta and almost 2 bags (~1 lb total) of cheese.  This will spill over, put on tray with foil.

For 9x13 pan, 4 noodles per layer x 3 layers of noodles = 12 noodles. Need about 2 jars of sauce (maybe more). If using Impossible/veggies, cook, then add to 1 jar sauce.  Use remaining for bottom (under 1st layer of noodles) and top (over last layer of noodles).  Bake at 375F for about an hour covered.  Then 20 min uncovered.

- Cool noodles in ice water bath and dry to make them easier to handle.

- Divide ricotta mix in half (half on top of 1st layer; other half on 2nd layer; 3rd layer just gets sauce and cheese).

Cheese Filling

15 oz. ricotta cheese

1 large egg

4 cups mozzarella cheese

1/2 cup Parmesan cheese, freshly grated

2 teaspoons 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

¾ lb. ground beef

3 cloves garlic

1.5 jar 24 oz spaghetti sauce

Lasagna

12 lasagna noodles, plus extra in case of breakage

mozzarella cheese, enough for topping

1 jar 24 oz spaghetti sauce

Instructions

1. Combine the cheese filling ingredients in a medium bowl and set aside. 

Make the Meat Sauce

1. Heat olive oil over medium heat and add the diced onions. 

2. Add the ground beef and increase heat to medium-high. 

3. Use a spatula to break up the meat so that it’s very fine and crumbled. 

4. Cook for 8-10 minutes, or until cooked through. 

5. Add garlic during the last minute. 

6. Drain excess grease and remove from pan.

7. Sautee vegetables in oil until soft.

8. Add back meat and marinara sauce and simmer.

Preheat Oven and Cook the Lasagna Noodles

1. Preheat oven to 375°.

2. Begin to boiling a large pot of salted pasta water for the lasagna noodles. 

3. Once a rapid boil is reached, cook the noodles to al dente according to package instructions. 

4. Gently stir with a wooden spoon throughout cooking to prevent the noodles from sticking. 

5. Drain and rinse with cold water until noodles are cool enough to handle.  

Assemble

1. Spread enough spaghetti sauce to cover the bottom of a deep dish 9 x 13 x 3 inch casserole dish. 

2. Next, add 4 lasagna noodles, overlapping them.  Cut ends to fit.

3. Using a tablespoon, drop portions of the ricotta cheese mixture over the noodles until you use about half the mixture.

4. Next top with about half of the meat/vegetable sauce.

5. Repeat another layer with 4 more lasagna noodles (cut if needed), remaining cheese mixture and remaining meat sauce.

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

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

Bake

1. Bake for about 60 minutes. 

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

3. Remove and garnish with fresh parsley. 

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