Classic Lasagna With a Twist

Some of my devoted readers, all 3 of you, know that I always try to sneak in veggies into my boy’s meals. Not so much the little one because he is a good boy and eats all his veggies, but the big one. Its easier to get a cat to do tricks than trying to get my husband to eat veggies. But there are a few ways I can do that and this is one of them. 
I love making lasagna because it can feed us for a couple of days and everyone loves it. So I thought I would make it a little more beneficial for us and added some veggies. Hard to believe that, as many times as I’ve made my lasagna, it was a first time I added veggies. Hubby actually ate it all, broccoli too! (I think beef, pasta and cheese helped)

2 tbs olive oil
1 lb of ground beef (lean)
1/2 medium onion, chopped
2 garlic cloves
1 cup of Marinara sauce
salt, pepper

about 17-19 lasagna noodles (you will need 16 but I like to cook a few more in case some break)

15 oz Ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Mozzarella cheese
1 egg
1 garlic clove
1 tbs minced parsley
1 tbs minced basil
salt, pepper

1 tbs olive oil
1 bunch broccoli florets, chopped
1 medium carrot, shredded
1 cup sliced mushrooms
1/4 cup chopped green onion
salt, pepper, dry parsley, dry basil

2 cups Marinara sauce
1/2 cup shredded Parmesan cheese

Preheat the oven to 350. 
1. Cook the lasagna noodles according to the package. Drain, separate and set aside.
2. In a large skillet, heat up the 2 tbs of olive oil on medium heat. Add the chopped onion and minced garlic. Saute until fragrant.

3. Add the ground beef and cook until all brown.

4. Add the marinara sauce salt and pepper. Mix well and cook for a couple more minutes. Take out of the skillet and set aside.

5. In the same skillet, heat up the 1 tbs of olive oil. Add your chopped veggies (all but green onion) and cook until the veggies are tender.

6. Add the chopped green onion, salt, pepper, some dry parsley and basil. Mix well and cook for another couple of minutes. Turn off the heat.

7. In a medium bowl, combine ricotta cheese, Parmesan cheese, Mozzarella cheese, egg, grated garlic, parsley, basil, salt and pepper. Mix very well.

8. Spread about 1/2 cup of Marinara sauce on the bottom of a 13×9 baking dish
9. Layer 4 lasagna noodles. Spread the meat over the noodles. Add a little more Marinara sauce over meat.

10. Layer 4 lasagna noodles over the meat. Spread the veggies over the noodles. Add about 2/3 cup of Marinara sauce over the veggies.
11. Layer 4 more noodles. Spread the cheese mixture.

12. Layer 4 more lasagna noodles over cheese. Spread the remaining Marinara sauce over the noodles. Sprinkle with 1/2 cup of Parmesan cheese.

13. Bake for about 20-25 minutes.


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