| Cook Time | 30 Minutes |
| Servings |
Servings
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Ingredients
Tomato Sauce
- 1 Tbsp. Olive Oil
- 1/2 Onion chopped
- 1 lb. Ground Beef or Venison
- 1 Tbsp. Dried Spices oregano, basil
- 24 oz. Tomato Pasta Sauce
- Salt & Pepper to taste
Lasagna
- 2 cups Ricotta Cheese
- 1/2 cup Cottage Cheese
- 1/4 tsp. Garlic Powder
- 2 cups Shredded Mozzarella Cheese
- 7 Lasagna Noodles no bake noodles
- 2 Zucchini, Medium sliced lengthwise
- 1/2 c Parmesan cheese shredded
- Salt & Pepper to taste
- Fresh Basil
Ingredients
Tomato Sauce
Lasagna
|
|
Instructions
- Preheat oven to 375 degrees F.
- In a skillet heat up olive oil, add onion and cook or 5 min. Add ground beef and cook until browned. Drain off fat. Add assorted dried spices and mix in tomato pasta sauce. Add salt and pepper to taste. Set aside to cool.
- In a bowl combine the mozzarella, ricotta and cottage cheese. Add the garlic powder and mix everything together.
- Using a 9x13 glass pan start to layer the lasagna. Start with a thin layer of the tomato sauce mixture.
- Cover the tomato sauce with a layer of thinly sliced zucchini. Cover the zucchini with the cheese mixture. Add tomato sauce.
- Top with 4 oven-ready lasagna noodles and repeat. Sauce. Zucchini. Cheese. Noodles. For the final layer pour out remaining tomato sauce and sprinkle mozzarella cheese and parmesan cheese on top. Sprinkle with ground salt and pepper. Top with fresh basil if desired.
- Cover the lasagna with foil and bake in the oven for 25 minutes. Remove the foil and bake another 5 minutes to slightly brown your cheese. Remove from oven and allow to sit for about 15 minutes before serving
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