There is nothing light about lasagna so I will try to make up for it next week.  For the moment, I love lasagna; it is the ultimate in comfort food.  I am trying new lasagna pasta made by Delallo, no boil lasagna pasta.  I really hope this works because it is such a chore to boil the pasta.

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Olive oil

1 lb. ground beef, 85%

½ yellow onion, chopped

¼ red pepper, chopped

¼ green pepper, chopped

1 24oz. jar marinara sauce

3 cloves garlic, minced

Delallo no boil lasagna

1 lb. ricotta

1 lb. mozzarella, shredded

Fresh parsley, chopped

1 egg

¼ cup Parmesan cheese, grated

½ cup red wine

Oregano and basis


Mix ricotta, ½ mozzarella, egg and parsley together.  Season with pepper.  Heat a skillet over medium heat and add onion and peppers.  Cook until soft and add garlic and cook for 30 seconds.  Remove.  Add ground beef to the pan and cook until no longer pink, season with salt and pepper. Add the red wine, add bake the vegetables and add the sauce.  Turn the heat to simmer, season with oregano and basil.

Place ¼ cup sauce in a baking dish and spread to cover the bottom.  Make a layer of lasagna.  Cover with ricotta then meat mixture.  Add some mozzarella and Parmesan.  Seasoning with oregano and basil.  Repeat each layer cover final layer with pasta, sauce, and mozzarella cheese.  Bake in a 350 oven for 40 minutes.  Let rest before serving.

5 thoughts on “Lasagna

  1. I love making lasagna and recently tried making it with spaghetti squash instead of lasagna noodles. It was amazingly delicious – everyone loved it — and it was so light!


    • I know what you mean. My wife and I just talked about how I was trying to kill us both this week with so many cheesy, yummy creations. Starting Sunday we go a little lighter starting with a traditional, sort of, boiled corned beef and cabbage dinner.


  2. Pingback: Our Weekly Menu « What to Cook?

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