Start by browning the meat (lean ground sirloin or venison). Add 3-4 cloves minced garlic to the meat. While that cooks, chop up your veggies...
3-4 carrots
2 zucchini
1 cup mushrooms
Once the meat is browned, add vegetables to the pot.
Saute five minutes, then add one large can of crushed tomatoes, one small can of tomato sauce, and lots of seasoning (salt, pepper, basil, oregano, marjoram).
In a medium bowl, mix 1 container part skim ricotta cheese, one egg, and 8 oz shredded mozzarella.
Boil water and cook whole wheat lasagna noodles according to package directions. Five minutes before assembling, add one box of frozen chopped spinach (thawed and rung out) to the sauce, shredding with your fingers as you drop it in.
To assemble the lasagna, start with a little sauce on the bottom of a casserole. Then layer 1/4 of the noodles, 1/4 of the meat/veggie sauce, and 1/3 of the cheese.
End with a final layer of sauce, and put in a 350 degree oven for 50 minutes to one hour.
Delectable.
Enjoy!
Where do you find whole wheat lasagna noodles? I have never had luck finding them, or elbows either. Love your blog and have tried a few of the recipes with good success. Looking forward to summer so we can join stroller motion again!
ReplyDeleteHey Lindsay! Ingles has whole wheat lasagna noodles - brand is Hodgson Mill. I've never seen them anywhere else either! But both Ingles and Walmart carry whole wheat elbows. They're not right next to the regular ones; all the whole wheat pasta is together in its own little corner, but on the same aisle as the rest of the pasta. Both stores carry a house brand of whole wheat elbows, rotini, and penne, so it's pretty economical too!
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