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Flexible Lasagna

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Print Recipe

Ingredients:

................................................

Servings:	about scaling
Cook Time:	48 minutes
Prep Time:	70 minutes
Cook Method:	baked
Cook Temp:	375 degrees F
Nutrition Facts

Directions:

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How do you like your lasagna? Classic
cheese, studded with veggies, layered with
meat? This lasagna is flexible to fit all tastes
and particular palates. The dish can be
assembled a day in advance and popped in
the oven just an hour before guests arrive,
so it’s great for a party. You can also cook
the lasagna, then cool, refrigerate, and reheat
it the day of the party in a 350°F oven
for 25 to 30 minutes. May be frozen.

Note: If you’re in a rush, use 6 cups of your
favorite jarred marinara sauce instead of homemade
sauce. Cook the meat or vegetables as
instructed, and then add the sauce from the jar.

What Younger Kids Can Do:
* Measure ingredients for the sauce.
* Add ingredients to the pan and stir.
* Prepare the ricotta cheese filling.
* Layer the pasta, cheeses, and sauce in the
baking dish.

1 tbsp. olive oil
1 medium onion, chopped
1 large carrot, peeled and shredded
2 cloves garlic, minced

Optional additions:
1 lb. inspirations 85% lean angus Beef,
ground white turkey breast, or sweet
italian sausage removed from casings
(or a combination totaling 1 lb. of meat)
2 cups sliced mushrooms
4 cups inspirations Baby spinach

1 tbsp. balsamic vinegar
1 tsp. dried marjoram
1/2 tsp. dried oregano
1 (28-oz.) can diced tomatoes
1 (15-oz.) can nature’s Place™ organic
tomato sauce
1/4 tsp. salt
1 (32-oz.) container part-skim ricotta
cheese (4 cups)
1 egg
3 cups shredded part-skim mozzarella
cheese, divided
1/2 cup grated Ferrari Parmigiano Reggiano
cheese
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
16 no-boil lasagna noodles
1/4 cup grated Ferrari Pecorino Romano
cheese
1. Prepare sauce. In a large skillet that will
hold 6 to 7 cups of sauce, heat olive oil over
medium heat. Add onion and carrot and
cook for 4 to 5 minutes, until vegetables
just start to soften. Add garlic, stir, and
cook until fragrant, about 30 seconds.
2. Choose optional additions you’d like to
include, and follow instructions below, or
proceed to step 3 for classic cheese-andtomato
lasagna.
meat lasagna: Add ground beef, turkey, or
sausage to pan and cook until browned,
about 7 minutes. Break up meat into small
pieces as it cooks. When meat is cooked
through, carefully tip skillet, pour excess oil
from pan, and discard. Proceed to step 3.
mushroom lasagna: Add mushrooms to pan
and cook until they’re reduced in size, releasing
their juices, and just starting to color,
about 7 minutes. Proceed to step 3.
Spinach lasagna: Add spinach to pan and
cook until greens are wilted and reduced in
size, about 5 minutes. Proceed to step 3.
mushroom-Spinach lasagna: Add mushrooms
to pan and cook until theyfre reduced
in size, have released their juices, and are
just starting to color, about 7 minutes. Add
spinach and cook until wilted, about 5 minutes.
Proceed to step 3.
3. Add balsamic vinegar, marjoram, and
oregano to pan. Stir, then add diced tomatoes,
tomato sauce, and salt. Bring to a simmer,
and then reduce heat to low, cover, and cook
for 15 minutes, stirring every 4 to 5 minutes.
Remove pan from heat. Sauce may be prepared
in advance and stored in an airtight
container, refrigerated, for up to two days.
4. While sauce cooks, set oven rack in
middle of oven and preheat oven to 375‹F.
Spray a 9-by-13-inch baking dish with
cooking spray.
5. In a medium bowl, combine ricotta, egg,
1 cup of the mozzarella, Parmesan cheese,
nutmeg, and pepper. Stir until thoroughly
combined.

Recipe courtesy of Hannaford fresh magazine January-February 2009.

	1 Tbs	Olive oil
	1 ea	Medium onion, chopped
	1 pce	Carrot, peeled and shredded
	2 ea	Cloves garlic, minced
	1 Tbs	Balsamic vinegar
	1 tsp	Herb, marjoram, dried
	1/2 tsp	Dried oregano
	28 oz	Canned tomatoes, diced
	15 oz	Canned tomato sauce
	1/4 tsp	Salt
	32 oz	Part skim ricotta cheese
	1/4 tsp	Nutmeg, ground
	1/4 tsp	Black pepper, freshly ground
	16 ea	Oven-ready lasagna noodles
	1/4 cup	Pecorino romano cheese, grated

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