so this time, i made a hybrid- part meat and part veg... DELICIOUS!
hybrid lasagna [makes 1 9x9 pan]
no-boil lasagna noodles
1/2 b ground sirloin [90% lean/10% fat]
2 mild italian sausage links [out of the casings]
1/2 red pepper, thinly sliced
1/2 orange pepper, thinly sliced
1/2 yellow pepper, thinly sliced
handful of white button mushrooms, sliced
3 cloves garlic, smashed
1 shallot, diced
1 15-oz part skim ricotta
3 cups shredded mozzarella
1 cup shredded parmesan
2 eggs
1 jar marinara sauce
1 tsp dry basil
1 tsp dry oregano
s+p
olive oil
preheat oven to 375. heat a arge pan over med heat. add a couple of tbsp of olive oil, the garlic, and the shallot. cook a minute. add ground sirloin and sausage- break up with wooden spoon. add s+p. cook a minute or two, then turn. when fully cooked, add the peppers and mushrooms. s+p [you have to season every layer]. cook a few minutes. add sauce, but reserve about 1/2 cup- yes it's from a jar but after you're done adding stuff to it, it's yummy. add basil and oregano [crush each slightly in between your palms to release the flavor]. simmer about 5 minutes. [my sauce was a bit thick, so i added ~1/4 cup water to loosen it].
in the meantime, crack 2 eggs in a medium bowl and break the yolks with a mixing spoon. add ricotta and mix. add 2 cups mozzarella and 1/2 cup parm- mix. +p [no s- the parm has plenty of s]. let stand.
line bottom of 9x9 pan with the left over sauce. place 2 noodles in pan. line with 1/3 cheese mixture. add 1/3 sauce. place 2 noodles perpendicular to the last ones. line with 1/3 cheese mixture. add 1/3 sauce. place 2 noodles perpendicular to the last ones- these will face the same way as the first layer [changing the direction of your noodles will keep your lasagna from falling apart when you cut into it]. line with 1/3 cheese mixture. add 1/3 sauce. sprinkle with 1 cup mozzarella and 1/2 cup parm. [if you didn't add 1/4 cup water to your sauce and you notice that your lasagna looks a little dry, you may want to do the following... fill marinara jar with ~1/2 cup water and swirl so that you pick up the last little bit of sauce. drizzle around the edge of the lasagna. you'll thank me later! ;)]. tent pan with aluminum foil- make sure it doesn't touch the cheese or you'll be sorry! place in oven, but make sure you place an aluminum foil-lined baking sheet directly under it for easy clean up! bake for about 55 minutes. remove aluminum foil and bake another 10 or so. if you like your cheese a little crunchy like i do, turn the broiler on low and make sure you watch it closely. let sit for about 20 minutes before cutting or you'll end up wit a soupy mess- i cut mine in 9 pieces. i swear, the hardest part of making this lasagna is getting the first piece out of the pan!
i made a side salad of spinach, tomatoes, mushrooms, carrots, and cucumber w/ low fat balsamic dressing.
enjoy! ;)
