Lasagna is a popular comfort food we like to make now that fall is around the corner. We decided to do a vegetarian version and a meat version. The meat version is very hearty and smaller servings would be best. The savory vegetarian version is a bit lighter because we love portobello mushrooms. For a quick shortcut, we made the onion-scallion mixture together and divided it between the two different lasagnas. Same with the ricotta mixture.

Vegetable Lasagna

Meat Lasagna

Makes 12 servings per lasagna

• 1 (16 oz) package lasagna noodles
• 1 lb portobello mushrooms, diced
• 1 1/2 lbs ground beef
• 3/4 C green bell peppers, diced
• 3/4 C Vidalia onion, chopped
• 1/2 C scallions, finely chopped
• 4 cloves garlic, minced
• 4 T vegetable oil
• 1 jar vegetable pasta sauce
• 1 jar meat pasta sauce
• 1 (15 oz) container part-skim ricotta cheese
• 4 eggs
• 2 C Parmesan cheese
• 4 C shredded mozzarella cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. In another large saucepan, cook and stir ground beef, onion, green peppers.

Mix together ricotta, 2 cups mozzarella cheese, and eggs.

Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of each greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering using vegetable or meat mixtures, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Ricotta Mixture

Browning the beef to make the meat sauce

First layer for each lasagna

Final layer for each lasagna

Vegetable Lasagna

Meat Lasagna