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.
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.