Oct 23, 2022
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
Prep time: 30 Min
Cook time: 30 Min
Total time: 1 Hour
Serves: 6
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
- Preheat the oven to 350.
- Chop the onions and garlic, set aside. Gather the rest of the ingredients so they are ready to use.
- 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.
- 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.
- Add your blended tomatoes to the pan, stir to combine, and bring to a small simmer, while you grate the cheeses.
Assembly:
- 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.
- 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 Tink's Kitchen and JSGrey
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