Prep: 30min assembly + 1hr cook time
Serves: 12
INGREDIENTS
2 lbs ground beef
1 yellow squash, chopped
1 zucchini, chopped
1 sweet onion, chopped
1.5 jars of marinara sauce (recommend mix of herb/garlic marinara & three cheese marinara)
32 oz ricotta cheese
2 eggs
garlic salt, to taste
dried oregano, to taste
lasagna noodles, 9
shredded mozzarella cheese
other shredded cheeses (like cheddar or parmesan)
DIRECTIONS
Preheat oven to 350 degrees.
Meat mix: brown ground beef, add oregano & garlic salt, then add chopped veggies, and 1.5 jars of your favorite marinara sauce.
Ricotta mix: mix ricotta and eggs with a whisk. When combined, add a dash of garlic salt & oregano.
Boil water and cook lasagna noodles according to package, 8-9 min.
The build: spray 9x13 pan. Place 3 lasagna noodles in the bottom. Spread a layer of the ricotta mix on top of noodles with a rubber scraper. Add a layer using half of the meat mix. Sprinkle shredded mozzarella on top.
Repeat noodles, ricotta, meat, mozzarella sequence once more. Then for the final layer, add noodles, ricotta mix, and other shredded cheeses (recommend cheddar & parmesan). Sprinkle oregano on top for color.
Spray a piece of aluminum foil with nonstick spray and lightly cover lasagna. Place a cookie sheet under the pan to catch any drips if it bubbles over. Bake at 350 for 45 min. Remove cover and bake additional 15 min.
Serve with salad & bread.
