Efstratia’s Lasagna

Efstratia's LaagnaToday I am sharing with you a recipe that was given to me by my sister, Efi because everyone should try this alternative take on the traditional Lasagna; especially if you are trying to cut back on your simple carb intake. Efstratia’s Lasagna is a hearty Lasagna loaded with nutritious vegetables, filling ground beef and incredible flavours. I guarantee you will not break open another Lasagna pasta box after making this dish. Rafael, who isn’t big on vegetables ate 3 pieces for dinner the other night.  Here’s what you need.

Ingredients

2 lbs ground beef

1 onion, diced

3 to 4 garlic cloves, diced

1 red pepper, diced

1 cup diced mushrooms

2 cups tomato pulp

1 tbsp oregano

1 tbsp basil

salt

4 zucchini, sliced thin

2 eggplants, sliced thin

2 tbsp olive oil

2 cups chopped spinach

1 bunch green onions, chopped

1 cup Ricotta cheese

1/4 cup Parmesan Cheese

1 bag of Kraft Italiano Cheese Blend

cooking spray

2 cups Pasta Sauce

Here’s what to do.

1. Preheat oven to 425 F. Place sliced zucchini and eggplant on baking sheets and brush on with olive oil on both sides and sprinkle with salt. Bake for 10 to 15 minutes on both sides. Set aside.

2. Meanwhile make the Spinach and Ricotta Filling. Add the spinach, green onions, Ricotta and Parmesan Cheese in a medium mixing bowl. Combine until all ingredients are mixed together. Set aside.

3. Now on to the meat sauce. Saute the onions, garlic and red peppers in a medium sauce pan until softened about 3 minutes. Then add the mushrooms and herds. Stir into the other vegetables and continue to saute for another 3 minutes. Slowly add the ground beef to the sauce pan, combine with the vegetables and brown for 10 minutes, stirring occasionally. Finally add the tomato pulp to the ground meat mixture, stir well and simmer for 20 minutes. Set aside.

4. Once all the components are ready it’s time to assemble the lasagna. Start with spraying a baking pan with cooking oil so that the vegetables do not stick to the pan. Then spoon in 2 cups of your favourite Pasta Sauce. I used Catelli Mushroom Pasta Sauce. Next layer on the eggplant making sure to cover the bottom of the pan well. Follow with a layer of 1/2 of the meat sauce and a layer of zucchini covering the meat sauce as much as you can. Next, spoon on the Spinach and Ricotta Filling. Continue with the rest of the meat sauce and the remaining eggplant. Top with all the of the shredded cheese blend. Bake covered for 30 minutes at 365 F.Efstratias Lasagna

 

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