MY Stuffed-Full Lasagna (REVISED)
“(This has been revised since becoming veg.) lol”
Prep time: 0:40 Overall time: 1:40
10 servings scale / convert
1-1/2 qt. ricotta cheese (can be replaced with tofu or mixture of your choice)
1-1/2 lb. ground beef (or in my case MorningStar Farms or LightLife, Veggie Crumbles)
1-1/2 lb. ground sausage (again, in my case it would be LightLife Gimme Lean Ground Sausage style
2 lb. shredded Mozzarella cheese (they do offer vegan cheeses)
2 cloves garlic, diced
2 qt. tomato sauce
4 sprinkles Goya Adobo (1 per layer)
2 handfuls shredded Parmesan cheese (again, they do offer vegan version)
1 onion, diced
1 pepper, diced
2 handfuls fresh spinach leaves, shredded
2 lb. lasagne (store-bought or home made)
2 dashes black pepper
4 dashes oregano (2 dashes every other layer)
2 dashes ground fresh parsley (1 dash every layer)
Salt, to taste
Bring water to a boil with a teaspoon of olive oil and a dash of salt, add noodles let cook until al dente. Meanwhile, in large mixing bowl add ricotta, egg and 2 dashes black pepper; mix well with wooden spoon and set aside.
When noodles are done, strain and immediately rinse with cool water (to keep from sticking). Dice onion, pepper and garlic cloves. Shred spinach leaves. Put sauce into medium size bowl, then add the onion, pepper and garlic and mix well.
Put large skillet over medium/high heat. Add ground beef and sausage; (...........or the veg version of "meat") cook until browned. Pre-heat the oven to 350°F.
In large 10-1/2x13-inch baking pan, add a thin layer of sauce then layer noodles lengthwise, leaving no spaces. Add another layer of sauce, a layer of "meat", a layer of ricotta cheese (...or as stated above substitute), a layer of Mozzarella "Cheese", a sprinkle of Goya Adobo, a thin layer of spinach leaves, a layer of parsley and oregano, a layer of shredded Parmesan "Cheese" and more sauce. Continue building layers until just above the top of the pan, ending with a noodle layer, sauce and Mozzarella "Cheese" on top.
Place in oven and bake for 45 minutes. When done, immediately remove and place on cooling surface for half an hour until cooled (or it will ooze all over the place when cutting). Have Fun!!!
NOTE: You can replace "meat" substitute for EGGPLANT slices as well.
This is a recipe that came straight from my grandmother, a true Italian. It's a big one so beware! And most importantly have fun!
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