Monday, February 10, 2014

No Noodle Lasagna

Jeep Momma's NO-Noodle Lasagna

Veggie Lasagna Noodles 

2 large zucchini
Extra Virgin Olive Oil
Sea salt

Preheat oven to 375 degrees. Slice the zucchini length ways into thin strips. Place on baking sheet, lightly coat with olive oil and sprinkle with salt. Bake about 15 minutes or until tender.  Let cool before layering lasagna. 

Jeep Momma’s Lasagna Meat Mix

1 lb hamburger (or ground turkey)
1 small onion
1 cup sliced mushrooms
½ chopped red pepper
1 15 oz. can organic tomato sauce **
1 cup baby spinach leaves
1 tsp basil
1 tsp oregano
½ tsp garlic powder
Salt & pepper to taste

Brown the hamburger. Add onion, red pepper and mushrooms and cook until vegetables are tender.  Add tomato sauce, basil, oregano, garlic powder, salt and pepper.  Simmer on low for about 30 to 45 minutes.  Mince the spinach leaves and add to the mixture just before layering the lasagna.

**Read the labels! Some organic sauces have more sugar added to them than others.

Jeep Momma’s Lasagna Cheese Mixture 

1 cup cottage cheese or ricotta cheese
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
½ cup shredded mozzarella cheese
1 beaten egg
Salt, pepper & basil to taste

Mix all ingredients well.
Jeep Momma’s No-Noodle Lasagna

Zucchini noodles
Jeep Momma’s Meat Mixture or your favorite meat sauce
Jeep Momma’s Cheese Mixture or your favorite cheese mixture
Shredded mozzarella cheese

Preheat oven to 375 degrees.  In a 9 X 9 baking dish layer the veggie noodles, meat mixture, cheese mixture and top with mozzarella cheese. (See photos below) Bake for 30 minutes or until bubbly and cheese starts to turn brown. 

Step 1: thin layer of meat mixture. 

Step 2: Side by side layer of zucchini slices.

         Step 3: layer of meat mixture.

Step 4: lightly sprinkle mozzarella cheese over the meat mixture. 

Step 5: Add another layer of the zucchini slices.

Step 6: layer of cheese mixture.
Step 7: layer of zucchini slices.
Step 8: layer of meat mixture.

Last layer: mozzarella cheese.  Bake in 375 degree oven for about 30 minutes until bubbly and cheese is brown.

Let the lasagna cool for about 10 to 15 minutes. It was so amazing! I can't wait to have left overs.

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