Free Rant Veggie Meat Lasagna

1/2 cup- broccoli (florets)

1/2 cup- zucchini (diced)

1/2 cup- red onion (diced)

1/4 cup- Borden's Half & Half

1- 24 oz. jar of Barilla Mushroom and Gralic Montanara sauce

1- 15 oz. container of ricotta cheese
(you may want to double the ricotta)

2 cups shredded mozzerella cheese (divided)

3/4 cup grated parmesan cheese

1/2 lb of ground sirloin or ground chuck. (optional)

1- 8 oz. box of no cook lasagna

Cooking spray of choice

(For this recipe an 8 inch x 8 inch square baking dish was used)

Pre-heat oven to 375°

Bake 30-35 minutes until top is lightly brown and sauce is bubbling

Total cooking time is approximately 60 minutes

Sauté veggies in skillet until tender (but not translucent); pour jar of Barilla Montanara (this is how it’s spelled on the jar) into medium size sauce pan and simmer on low-warm heat. Add ¼ cup half & half and ¾ cup grated parmesan cheese; stir together well. Stir in veggies and simmer for about 15 minutes. Place ground sirloin (or chuck) in skillet and brown, stirring often (you don’t want meatballs in this sauce). Add browned meat to sauce and simmer for about 10 more minutes.  Spray baking dish with cooking spray of choice; place lasagna in bottom of dish and begin layering. First spread  veggie meat sauce over lasagna, distribute ricotta as evenly as possible and sprinkle mozzarella over ricotta. Repeat layers until dish is full. You should use the remaining cup of mozzarella to top the final layer. Place in oven when layering is complete and bake for 30-35 minutes. Remove from oven and serve. 

Watch for new recipes: they're coming soon

Been dabbling around with hot wing sauces and a couple really good Mexican treats. It's a busy time right now for me with completing my final class for my BSIT program so things are little hectic at the present time. However, there will be some new blogs posted in the coming weeks, so stay tuned for some yummy fun food.

Chili to Brag About: great for topping nachos

2lbs- ground chuck or sirloin (can be substituted with chicken or turkey)

½ cup celery chopped fine (optional)

1 cup diced green peppers

1 cup diced red peppers

1 cup diced (or chopped) red onion

2- 15oz cans of Frijoles Nergos (black beans) un-drained

1 to 2- 15oz cans Contadina tomatoe sauce (or brand of choice)

2- 10oz cans Ro-Tel diced tomatoes (original)

2Tsp- cumin

2Tsp- chili powder

1tsp- oregano

1 tsp- crushed red pepper

1tsp- ground red pepper

1tsp- minced garlic

1tsp-salt


Place ground meat in Dutch oven and fill with water until ½-3/4’s full. Cook over med-heat until meat is done and no longer pink. Make sure the meat separates (you don’t want meatballs in this chili). While meat cooks prep veggies and place them together in one bowl- set aside. Drain meat the hard way leaving about ¼ of the water in the pot.

Once water is drained add black beans, tomatoe sauce, and Ro-Tel diced tomatoes, toss in the bowl of veggies but don't stir yet, add seasonings and then stir until everything is mixed together well. Cook over med heat for about 25 minutes, let simmer, and serve. You can top it with shredded cheddar cheese to give it an extra touch from the southwest.