Lasagna (Easy) with Squash Saute

 

We happened across a new to us place here in the area - Osborne Farms.  They are a small cattle farm that raises beef, and sells it locally.  I was happily surprised they also bring in one of my favorite brands of chicken, Springer.  So we purchased 10lbs of ground beef, and they are single pound packages pre-frozen and just wanted to try this out.  Was delicious!  Definitely going back.

Easy Lasagna with Squash Saute

Yield: 4

prep time: 30

cook time: 30

total time:1 Hour

Ingredients

• 1 pound lean ground beef
• 1 can plum tomatoes (use an immersion blender)
• 1 large onion, chopped
• 1 clove garlic, minced, or 1/4 teaspoon garlic powder
• 4 tablespoons fresh parsley, or 4 teaspoons dried
• 1 teaspoon oregano
• 1 tsp thyme
• Salt and pepper
• 1/2 tsp sugar
• 1 teaspoon basil
• 2/3 cup shredded mozzarella cheese
• 6 uncooked lasagna noodles
• 1/2 cup grated parmesan cheese

Instructions

1. Preheat the oven to 350.
    
2. Chop the onions and garlic, set aside.  Gather the rest of the ingredients so they are ready to use.
    
3. In a large skillet over medium heat, add the ground beef, and begin breaking it up.  Continue with this until the ground beef is completely loose. 
    
4. Add the onion, and continue cooking for 3-5 minutes.  You want to develop a small crusting on the beef and allow the onions to soften.  Add the garlic and seasonings, and stir, continuing to cook for another minute.
    
5. Add your blended tomatoes to the pan, stir to combine, and bring to a small simmer, while you grate the cheeses.

 

Assembly:

 

1. Scoop a small bit of the sauce into the bottom of a 9x13 pan, swoosh around the bottom.  Layer in as many no-boil noodles as will fit.  Add 1-2 ladles full of the sauce, smooth it out, then layer a small bit of mozarella, followed by the parmesan.  Repeat this procedure at least 2 times, so there are three layers going in.  If you need extra parm, by all means, use it.
    
2. Bake at 350 for 30-40 minutes, until the cheese is starting to brown and the dish is bubbly.  Allow to sit for 5 minutes before cutting in.

All photographs copyright Janet S. Grey.

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