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…
Box of shells – cook halfway, al dente
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.
Cook your ground meat with same spice used above (I used Turkey) it can also be made with meat.
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