Lasagna, Meat and Vegetable

Ingredients

6 lasagna noodles, each 28g

Meat and Vegetable Mix:

1 lb ground beef, 95% lean

1 tbsp olive oil

1/2 white onion, diced

2 cups mushrooms, sliced

1 bell pepper, sliced

salt and pepper to taste

Cheese Mix:

1 cup ricotta, part skim

6 oz mozzarella, part skim

1 egg

1 dash of black pepper

1 dash of salt

Sauce (recipe directions in the notes or use your favorite jar):

2 cloves garlic, minced

1 can peeled tomatoes (28oz can)

1/4 cup fresh basil, cut into ribbons

1 tsp onion powder

1 large carrot, peeled but not cut

You'll need a 9x13 baking dish

Directions

Meat and Veg:

Place a large pan over medium heat, once hot add the beef, cook until browned.

Once browned, drain any liquid/fat into a container in the sink and set the meat aside.

Place a large pan over medium heat, add the olive oil and once hot, add the onions and mushrooms to a pan.

Once softened and fragrant, add the bell pepper and any other vegetables you want to add.

When cooked to your liking add the cooked meat to the pan, add salt and pepper to taste.

Cheese:

Place all ingredients for the cheese mix into a bowl and mix until well combined.

Making your Masterpiece:

Preheat the oven to 375 degrees F.

Spread 1 cup of sauce (minus the carrot) onto the bottom of a 9x13 baking dish, place 3 raw noodles of top of the sauce layer, spread half of the cheese mixture evenly over the noodles, spread half of the meat/vegetable mix over the top of the cheese

Repeat step 1 for two layers total.

Sprinkle 1/4 cup Parmesan over the top and cover with foil

Cook for 15 minutes, then rotate the pan 180 degrees and cook for another 15 minutes.

Let cool for 20 minutes before serving, the sauce and cheese will be boiling and need time to set.

After 20 minutes cut the lasagna into 12 squares.

Enjoy!

Notes

Making your own sauce is super easy, here's the steps!

Sauce:

Place a pot over medium/low heat, add 1 tsp of olive oil.

When heated add the minced garlic and sauté until fragrant.

Add one can of peeled tomatoes, fresh basil, onion powder, and the whole carrot to the pot. (The carrot is for absorbing the acidity of the tomatoes, don't chop)

Simmer on medium/low heat, stirring occasionally for 10-15 minutes.

Add salt and pepper to taste.