Leftover Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb meat, a mixture of Italian sausage and hamburger is best, can use leftover meat from another dish
1 medium onion, chopped
1/2 cup each chopped celery, green pepper and carrot (the celery and green pepper are optional, use the carrot, can use leftovers from a salad)
1 tbsp. olive oil
2 cloves of garlic, minced
1 15 oz can of diced Italian tomatoes (or leftover roasted tomato sauce, see recipe in this book)
1/2 jar of your favorite prepared spaghetti sauce (more leftovers)
1 small can of tomato paste
1 tsp dried oregano
1 tsp fennel seeds
1 tbsp. dried parsley flakes
1 tsp sugar
1 package frozen chopped spinach, thoroughly drained
Salt and pepper to taste
1 package cooked lasagna noodles
1 16 oz carton of ricotta or cottage cheese (if you use cottage cheese, mash the curds in the carton to make it smoother)
1/4 cup grated Parmesan cheese
1 tbsp. dried parsley flakes
1 1/2 tsp salt
1 1/2 tsp dried oregano
2 cups mozzarella cheese (can use more)
1/4 cup Parmesan cheese (can use more)
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Directions: |
Directions:1) Brown any uncooked meat in a large skillet. Drain the fat. In the same skillet, or in a large pot, sauté the vegetables in the olive oil until they just begin to sweat. Add the meat, tomatoes, tomato paste and spaghetti sauce and the seasonings. Simmer uncovered for about 1 hour uncovered, so that the sauce becomes very thick. Add the spinach during the last 15 minutes of cooking, or alternatively layer the spinach in the lasagna (it is better hidden from the kids in the sauce)
2) Cook the lasagna noodles according to package directions, a little underdone.
3) Mix the ricotta with 1/4 cup Parmesan, 1 tbsp. parsley and the 1 1/2 tsp each salt and oregano. Remove 1/2 cup of the meat sauce and reserve for the top.
4) Spread a layer of noodles (about 1/3) in a Pam-sprayed 9 X 13 inch baking dish. Top with 1/3 meat sauce, 1/3 mozzarella and 1/3 ricotta mixture. Sprinkle with a little Parmesan. Repeat times two, then finally top with reserved 1/2 cup of sauce, a handful of mozzarella and 1/4 cup of Parmesan.
5) Bake at 350º for 45 minutes to an hour. You may need to cover the lasagna if it begins to get too brown. Let stand 15 minutes before cutting. |
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Number Of
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Number Of
Servings:8-10 servings |
Preparation
Time: |
Preparation
Time:3 hours |
Personal
Notes: |
Personal
Notes: I call this leftover lasagna because you can use leftover meat, tomato sauce, spaghetti sauce, vegetables, etc, to make the sauce. Add a couple of slices of crumbled bacon if you have it.
This is full recipe, but it can be cut in half if you have fewer leftovers, bake in a square 9 inch baking dish. It also freezes well, split into two disposable 9 inch baking dishes for an easy supper. The spinach is an easy way to hide veggies for kids.
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