Happy Fall Cooking

Autumn starts tomorrow but here in NY the days are already cooler. So, I’ve actually turned the oven on again! Although we had a mild Summer, the last thing I want to do is turn on the oven. I rarely make pasta but when I do I go all out. This dish could easily be made with zuccini/squash and gluten free pasta, if need be. I made this the other evening…mmm, mmm…

Shells lasagna

PASTA:
Box of shells – cook halfway, al dente

SAUCE:
6 oz can of Tomato paste & can of tomato puree
Add fresh/powdered garlic, a bayleaf, pinch of oregano, & red
pepper flakes, salt, black pepper – simmer.

Stir in 6 oz of Ricotta cheese to the finished sauce.

MEAT:
Cook your ground meat with same spice used above (I used Turkey) it can also be made with meat.

ASSEMBLE LASAGNA:
Spray/oil the bottom of your lasgana pan (I used a smaller 12×9″ pan) and made 3 layers. Double your recipe to make a larger lasagna.

Add a ladle of tomato sauce to the bottom of the lasagna pan.
Layer pasta, scatter frozen green beans, cheese (shredded mozzarella &
cheddar cheese, sauce and repeat 3x’s. Add sauce and cheese to
the top. Cover with foil and bake 350 degrees for 30 minutes

Published by Dahlia

Fiber Artist, Craft lover .... creator of gluten-free recipes. . Product tester & reviewer.

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