All-out Lasagna 🍝🌟

This lasagna is a decadent twist on the classic Italian dish, featuring layers of rich meat sauce, creamy ricotta, and a medley of vegetables. Perfect for family gatherings or a cozy dinner with friends, this recipe will impress anyone at the table! Pair it with a fresh garden salad and garlic bread for a truly indulgent meal. 🥗🍞

Ingredients

For the meat sauce

• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the ricotta layer

• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Pinch of nutmeg (optional)

For the vegetable layer

• 2 cups fresh spinach, chopped
• 1 zucchini, thinly sliced
• 1 bell pepper (red or yellow), diced
• 1 cup sliced mushrooms

For assembly

• 12 lasagna noodles (no-boil or regular, cooked according to package instructions if using regular)
• 3 cups shredded mozzarella cheese
• Fresh basil leaves for garnish

Instructions

1. Prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent. Add garlic and cook for another minute.

   • Add the ground beef and sausage, stirring until browned. Drain any excess fat, if necessary.

2. Add the tomatoes: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for about 20 minutes, allowing the flavors to meld.

   🍅 This sauce can also be made ahead and frozen for convenience! Simply thaw and heat it up when you're ready to assemble the lasagna.

3. Prepare the ricotta mixture: In a separate bowl, mix together ricotta cheese, Parmesan cheese, egg, Italian seasoning, and nutmeg until well combined.

4. Sauté the vegetables: In a skillet over medium heat, add the spinach, zucchini, bell pepper, and mushrooms. Sauté for about 5-7 minutes, or until slightly softened. Season with salt and pepper.

5. Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a layer of meat sauce at the bottom of a 9x13 inch baking dish. Layer 4 lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables and a third of the mozzarella cheese. Repeat the layers: sauce, noodles, ricotta, vegetables, and mozzarella. Finish with a layer of sauce and the remaining mozzarella cheese on top.

6. Bake: Cover with foil (to prevent sticking, use a piece of parchment paper between the lasagna and the foil) and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

   ⏰ Let the lasagna cool for at least 15 minutes before slicing. This will help it hold its shape!

7. Garnish and serve: Sprinkle fresh basil leaves on top before serving for a burst of flavor and color!

Variations

• Beef-free: Substitute the ground beef and sausage with lentils or tempeh for a hearty vegetarian version. Add extra spices to enhance the flavor! 🌱
• Dairy-free: Replace ricotta and mozzarella with cashew cheese or a dairy-free cheese alternative.
• Additional flavors: For an extra kick, add a layer of pesto between the ricotta and vegetable layers. The green herbaceous flavor will elevate the dish! 🌿
• High altitude: Increase the baking temperature by 25 degrees and shorten the baking time by 5-10 minutes for better results at high altitudes.

Enjoy your culinary adventure with this All-out Lasagna! 🍽️✨