My son wanted something for Sunday Roast that would leave lots of leftovers for lunches – Lasagna is a perfect choice and both ground beef and Italian Sausage were on sale – perfect!
Brown Italian sausage and ground beef, saute chopped green and red bell peppers and onions – Add 1 lg can of chopped tomatoes (drained), 1 med can tomato sauce, 1 sm can tomato paste – chopped fresh garlic and 3 Tbsp Italian seasoning
Lightly oiled a 9×14″ casserole pan – bottom layer: the meat & sauce mixture..
.. topped with low fat ricotta mixed with raw eggs..
.. topped with shredded mozzarella and no-cook lasagna noodle (they don’t have to be pre-boiled)
… until the final layer of meat sauce mixture and a final layer of shredded mozzarella cheese
My mom’s garlic bread – Italian bread sliced, coated in softened butter and a sprinkling of garlic powder baked for the last 10 minutes the lasagna cooked and the 10 minutes after the lasagna was removed from the oven and “rested”
Lasagna all melted, bubbly and nicely browned
Served up with fresh salad
Dessert – my Heart’s Mocha No-bake Cheesecake – YUM!