Today I have a Lighter Lasagna to he!p you stay on track with any eating-more-vegetables resolutions you might have made this year. I added onion, carrots and celery to my typical lasagna recipe. I'm not usually a fan of celery but I didn't even notice it in this recipe. Enjoy!- Rachel
1/4 onion, chopped
3/4 cup carrots, diced
1/2 stalk celery, chopped
1 1/2 Tablespoons butter
28 oz can crushed tomatoes
1 lb lean ground meat, cooked and drained
Salt, pepper, Italian seasoning, garlic powder
9 lasagna noodles
8 oz mozzarella cheese
In a large skillet, melt the butter on medium heat. Add onion, carrots and celery. Cook until tender. Lower heat to low and pour in crushed tomatoes and cooked ground meat. I used deer but use whatever lean ground meat you prefer. Season with salt, pepper, Italian seasoning and garlic powder to taste. Let sauce simmer for about 30-45 minutes to let some of the liquid cook out.
While sauce is simmering, cook lasagna noodles until tender. Drain noodles. Grate the mozzarella cheese.
Assemble the lasagna: put 1/3 of the sauce in the bottom of a casserole dish, top with 3 lasagna noodles and 1/3 of the grated cheese. Repeat two more times and top final layer with Parmesan cheese.
Bake at 350 just until heated through and cheese is me!ted.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!