Friday, November 19, 2010
Finally- a lasagna with NO ricotta cheese or lasagna noodles... because let's face it- unless you have these on hand all the time it's a pain to make lasagna!
You can make this meatless too. Swap out the meat for tofu, black beans or more veggies.
Cook 2 cups pasta (I recommend penne). Drain and set aside.
Brown and drain:
1 Ib italian sausage or ground beef with 1 tbls italian seasoning browned and drained
**To have a "meatless" night I use Italian Spaghetti sauce that has chunks of sausage
Mix meat in with:
2 cups chopped spinach (frozen)
4 cups spaghetti sauce (Italian Sausage for meat or Mushroom for veggie)
1/2 tbls dried minced garlic
2 tbls basil
1 tbls parsley
1 cup diced (drained) tomato
1 cup cooked diced mushrooms or zucchini (could be frozen too)
1 cup shredded mozarella cheese
1/2 cup parmesan cheese
Mix the noodles, meat and sauce and pour into 9x13 pan.
Spread 2 cups plain yogurt and sprinkle with 1 cup shredded mozarella and 1/2 cup parmesan cheese.
Bake at 400 for 40 minutes or until cheese is lightly browned and bubbly.