Meat and Vegetable Lasagna
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 8
Ingredients
  • 2 tablespoons extra virgin olive oil, divided
  • 8 ounces crimini mushrooms, sliced
  • ½ medium onion, sliced
  • 2 cups chopped beet greens or fresh spinach
  • Lasagna noodles (enough for 5 layers in a 9 x 13 casserole dish), uncooked
  • 1 pound ground beef or bison, browned
  • 4 cups marinara sauce
  • 1 pound fresh whole milk mozzarella cheese, sliced
  • 8 ounces whole milk ricotta
  • ½ cup grated Parmigiano Reggiano cheese
Instructions
  1. Heat 1 tablespoon olive oil in each of two skillets. Add mushrooms to one and cook over medium heat until nicely caramelized, about 15 minutes. Add onions to the other skillet and cook until slightly softened, then add beet greens just until wilted slightly. Set vegetables aside.
  2. Spray a 9 x 13 casserole dish with cooking spray and cover the bottom with a layer of noodles. Combine 3 cups marinara sauce with the browned meat and spread half of it over the noodles. Top with ⅓ of the mozzarella cheese. Layer noodles on top of the meat and cheese, then spread mushrooms on top of that; top with ½ of the ricotta cheese. Layer noodles on top, pressing down slightly to tighten the layers, and spread remaining meat sauce on top. Top with ⅓ of the mozzarella cheese and another layer of noodles. Spread onions and greens over this layer, then top with remaining ricotta cheese. Top with one more layer of noodles and cover with remaining marinara sauce. Top with remaining mozzarella cheese and then sprinkle with Parmigiano.
  3. Cover with foil and bake at 375 degrees for one hour. Let stand a few minutes before cutting and serving. To save leftovers, wrap individual portions in plastic wrap and freeze.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/06/a-lasagna-compromise/