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Flexible Lasagna

  • Servings:

    Serves 12 as an appetizer

  • Prep Time:

    80 minutes

  • Cook Time:

    50 minutes

Ingredients

How do you like your lasagna? Classic cheese, studded with veggies, layered with meat? This lasagna is flexible to fit all tastes and particular palates. The dish can be assembled a day in advance and popped in the oven just an hour before guests arrive, so it's great for a party. You can also cook the lasagna, then cool, refrigerate, and reheat it the day of the party in a 350 degrees F oven for 25 to 30 minutes. May be frozen.
1 Tbsp. olive oil
1 medium onion, chopped
1 lage carrot, peeled and shredded
2 cloves garlic, minced
1 Tbsp. balsamic vinegar
1 tsp. dried marjoram
1/2 tsp. dried oregano
1 (28-oz.) can diced tomatoes
1 (15-oz.) can Nature's Place Organic Tomato Sauce
1/4 tsp. salt
1 (32-oz.) container part-skim ricotta cheese (4 cups)
3/4 cup Ferrari Parmigiano Reggiano cheese, divided
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
16 no-boil lasagna noodles
1/4 cup grated Pecorino romano cheese
Flexible Lasagna

Directions

1. Prepare sauce. In a large skillet that will hold 6 to 7 cups of sauce, heat olive oil over medium heat. Add onion and carrot and cook for 4 to 5 minutes, until vegetables just start to soften. Add garlic, stir, andcook until fragrant, about 30 seconds.
2. Choose optional additions you'd like to include, and follow instructions below, or proceed to step 3 for classic cheese-and tomato lasagna.
3. Add balsamic vinegar, marjoram, and oregano to pan. Stir, then add diced tomatoes, tomato sauce, and salt. Bring to a simmer, and then reduce heat to low, cover, and cook for 15 minutes, stirring every 4 to 5 minutes.Remove pan from heat. Sauce may be prepared in advance and stored in an airtight container, refrigerated, for up to two days.
4. While sauce cooks, set oven rack in middle of oven and preheat oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
5. In a medium bowl, combine ricotta, egg, 1 cup of the mozzarella, Parmesan cheese, nutmeg, and pepper. Stir until thoroughly combined.
Meat Lasagna: Add ground beef, turkey, or sausage to pan and cook until browned, about 7 minutes. Break up meat into small pieces as it cooks. When meat is cooked through, carefully tip skillet, pour excess oil from pan, and discard. Proceed to step 3.
Mushroom Lasagna: Add mushrooms to pan and cook until they're reduced in size, releasing their juices, and just starting to color, about 7 minutes. Proceed to step 3.
Spinach Lasagna: Add spinach to pan and cook until greens are wilted and reduced in size, about 5 minutes. Proceed to step 3.
Mushroom-Spinach Lasagna: Add mushrooms to pan and cook until they are reduced in size, have released their juices, and are just starting to color, about 7 minutes. Add spinach and cook until wilted, about 5 minutes.Proceed to step 3.
Optional additions:1 lb. inspirations 85% lean angus Beef, ground white turkey breast, or sweet Italian sausage removed from casings (or a combination totaling 1 lb. of meat)2 cups sliced mushrooms4 cups inspirations Baby spinach1 tbsp. balsamic vinegar16 no-boil lasagna noodles1/4 cup grated Ferrari Pecorino Romano cheese
Source: Hannaford fresh Magazine, January - February 2009
Note: If you're in a rush, use 6 cups of your favorite jarred marinara sauce instead of homemade sauce. Cook the meat or vegetables as instructed, and then add the sauce from the jar.
What Younger Kids Can Do:* Measure ingredients for the sauce.* Add ingredients to the pan and stir.* Prepare the ricotta cheese filling.* Layer the pasta, cheeses, and sauce in the baking dish.

Nutrition

Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 410 kcal (21%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (25%)
Saturated Fat 9 g (45%)
Cholesterol 60 mg (20%)
Sodium 720 mg (30%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 3 g (12%)
Protein 25 g (42%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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