Zucchini Lasagna

 You can make this vegetarian too and not put in the meat and add any other veggies you like!

1.5-2 lbs of ground meat (we like ground turkey)
1 cup chopped mushrooms
1 medium onion
2-3 medium carrots
1-2 bell peppers
2 Tbsp garlic powder
1 28 oz can marinara sauce
2-3 medium/large zucchini

 Directions:
Start by browning the meat in a large sauce pan.  Once it is cooked through, season with garlic and add the mushrooms, onion, carrots and bell peppers.  Cook for about 10 minutes (it will continue to cook while in the oven) and then add in the marinara sauce and remove from heat.  Slice the zucchini into 1/4 thick slices. Now it's time to start assembling your lasagna.  Start by layering slices of zucchini, then a thin layer of meat sauce, more zucchini, more sauce, etc.  You'll want to end with a layer of the meat sauce on top.  Also, you can season the zucchini as you go as well.  I usually sprinkle a little garlic and oregano on it, but it's not necessary.  Once you've got it all put together, bake it in a 350 oven for about 35-45 minutes, or until zucchini is done.

Lasagna Stuffed Portobello Mushrooms

INGREDIENTS

Portobello Mushroom Caps 4 Caps
Morningstar Breakfast Sausage Links 8 Links
Frozen Spinach 2 Cups (thawed)
Spaghetti Sauce 1 Cup
Parmasean 1/2 Cup
Egg 1/4 Cup
Ricotta 1 Cup
Crushed Garlic 1 TBL
Mozzarella Cheese 4 TBL

RECIPE

Remove the stems and gills from the Portobellos.

Next spray both sides of the caps with Olive Oil Spray and then rub down the inside of the caps
with Minced Garlic.

Pop caps in the oven for about 5 minutes Gill side up at 400 Degrees.

After 5 minutes take caps out and flip them Gill side down and pop in the oven for another
5 minutes. Doing this will make the mushroom less watery.

Pop your Morningstar Sausage Links in the microwave to thaw out.
Chop into crumbles.

Combine your Sauce and Sausage Link Crumbles in a bowl.

Mix the Ricotta Cheese, Parmasean, Egg and Spinach in a bowl.

Now let's start stuffing those Caps!

First drop down a layer of your Ricotta mixture on each Cap.

Next spoon down some of your Sauce.

Finally sprinkle down some Mozzarella.

Place your Caps in a 350 degree oven for 15 minutes.

Now put your Caps in the oven for about 25 to 30 minutes. 

http://rockybarragan.blogspot.com/2012/03/lasagna-stuffed-portobello-mushrooms.html

Freezer Meals: Lasagna

Lasagna is a comfort meal for me. When I was younger, my first taste of lasagna was from a freezer meal (think On-Cor and Stouffer brand!). My tastes for lasagna has changed drastically as an adult where now I much prefer making it from scratch. Traditional lasagna recipes can be daunting to make with it's many components along with assembling... however making this Skillet Lasagna saves a lot of time without compromising the homemade goodness of a traditional lasagna!...


Who knew you could make a darn good lasagna in a skillet?! Granted, you don't have beautiful layers of cheese, sauce and pasta, but all the components of a traditional lasagna are there. This recipe comes from Cook's Illustrated - a trusty recipe source for me. They have come up with a way to make a delicious lasagna on the stove top and I've taken it a step further to make into a freezer meal that's finished in the oven. However way you'd like to make it, the result is the same - it's delicious, comforting and you save yourself a lot of time!

The original recipe calls for using a meatloaf mix (combination of ground beef, ground pork and ground veal) however I used fresh italian sausage instead. I also like mozzarella cheese incorporated into my lasagnas so I included that into this recipe as well. Since this is a skillet lasagna, I used my cast iron skillet along with a 12 inch fitted lid. You can use any skillet you' have on hand but be sure you have a lid as well. Preparing this dish covered is important so that the pasta cooks thoroughly.

Skillet Lasagna
recipe adapted from Cook's Illustrated

1 (28oz) can diced tomatoes
water
1 tablespoon olive oil
1 medium onion, minced
salt and freshly ground black pepper to taste
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 pound fresh italian sausage, crumbled
10 dry curly edged lasagna noodles, broken into 2 inch pieces
1 (8oz) tomato sauce
1/4 cup shredded mozzarella cheese
1/2 cup Parmesan cheese + more for serving
1 cup ricotta cheese
3 tablespoons chopped fresh basil

Pour diced tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart; set aside.

Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add italian sausage and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in cheeses. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

* To make ahead/freezer meal - Prepare recipe above as directed up until you scatter the pasta. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is barely al dente, about 10 minutes. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Transfer dish into oven- and freezer safe container. Allow dish to cool and then freeze. When ready to prepare, preheat oven to 375 degrees. Defrost completely and place container on a baking sheet. Dot with heaping tablespoons ricotta and bake in the preheated oven for 10-12 minutes. Remove from oven and sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

http://joelens.blogspot.com/2010/06/skillet-lasagna.html

Skillet Lasagna

Craving the taste of a delicious lasagna but don’t want to wait for it? Here is a quick and easy way to make a flavorful meal for 6!

Ingredients:

• 1 lb lean ground beef
• 1 small onion (chopped)
• 3 Cloves Garlic (minced)
• 1 can low sodium diced tomatoes (undrained)
• 1-1/4 cup water
• 8 oz Classico tomato sauce
• 1 tbsp dried parsley flakes
• 1 tsp dried basil leaves
• 1 tsp dried oregano leaves
• 2-1/2 cup broken up whole wheat lasagna noodles
• 1 cup fat free cottage cheese
• 1/4 cup fat free grated Parmesan cheese
• Dash Basil and Pepper (optional)
• 2 egg whites
• Shredded fat free mozzarella cheese for garnish

Method:

1. In a large skillet, brown beef with onions and garlic and then drain.
2. Add tomatoes, water, tomato sauce, parsley, basil and oregano.
3. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
4. Combine cottage and Parmesan cheeses. Mix in the egg whites. Sprinkle in basil and pepper to taste.
5. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.

Serves: 6

Approximate nutritional analysis per serving: 296.8 calories, 30 grams of protein, 32.6 grams of carbohydrates, 7.1 grams of fat, 14.7 grams of fiber, 437 mg of sodium.

http://www.dietfreelife.com/recipes-new/45-main-dish/2034-fill-it-with-skillet-lasagna.html