Backyard Vegetable Lasagna

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  1. Preheat oven to 375 levels F. For sauce, cook dinner ground pork, onion, carrot, and garlic in a monumental saucepan over medium-excessive warmth except meat is brown and vegetables are delicate. Drain off plump. Chase in tomato sauce, tomato paste, the water, Italian seasoning, and pepper. Bring to boiling; decrease warmth. Quilt and simmer for 10 minutes, stirring on occasion.

  2. In the period in-between, cook dinner lasagna noodles in step with kit directions. Drain the noodles; rinse with frigid water. Drain successfully; self-discipline aside.

  3. Lightly coat a 2-quart rectangular baking dish with cooking spray. For cheese filling, stride collectively the egg and ricotta (or cottage) cheese in a limited bowl.

  4. Layer three noodles within the willing baking dish. Unfold with one-third of the cheese filling. High with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan (or Romano).

  5. Bake, covered with foil, for 20 minutes. Tell and bake for five minutes more or except heated thru. Let stand for 10 minutes sooner than serving. If desired, sprinkle with basil.

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