I hope everyone had an enjoyable Super Bowl! Last week, my laptop was out of commission for a few days so I was unable to post.
I have a couple of fun dishes I thought I would share since Valentine’s Day is around the corner. Shay and I have learned to stop eating out on Valentine’s Day since restaurants are crazy packed. I’ve actually made this lasagna for us to celebrate at home. For those of you who do not observe Valentine’s Day for whatever reason, my birthday is also on Valentine’s Day. Consider it a perfect birthday dish. You’re welcome.
This recipe is an adaptation from my mom who received it from a family friend. I’m thankful I was able to successfully convert this recipe to suit our dietary needs.
Pizza Lasagna/Shay’s Way
- 1 lb pork sausage (I used Owen’s hot breakfast sausage)
- Box of no-bake lasagna noodles
- 2 cans spaghetti sauce (I used about a jar and a half of Prego’s Garlic and Herb flavor)
- 1 15 oz container of ricotta cheese
- 2-3 cloves minced garlic
- 1 egg
- 1 tablespoon dried parsley flakes
- ½ tablespoon Italian seasoning
- ¼ cup grated parmesan cheese
- ½ package of pepperoni slices
- About 3-4 cups mozzarella cheese (I used fresh mozzarella for shredding)
Brown your sausage, crumble, and drain. Add in your spaghetti sauce. In a separate bowl, combine the egg, seasonings, ricotta cheese, and parmesan cheese. At the bottom of a 9×13 pan, spread about ½ cup of the spaghetti sauce/sausage mixture. Layer your noodles, add a layer of the ricotta cheese mixture, shred some mozzarella cheese, and top with more of the spaghetti sauce mixture. Repeat layers as needed and end with a single layer of pepperoni slices followed by the mozzarella cheese for the top. I baked the lasagna in a 375 degree oven for 20-25 minutes (covered) and then uncovered for the remaining 15-20 minutes. The lasagna should be bubbly and the cheese should be turning a slight golden-brown.
Note: I find it best to use fresh mozzarella instead of the pre-shredded mozzarella cheese. It really enhances the flavor and gives it an authentic Italian feel.
Lentil Lasagna/Shan’s Plan
- 2 ½ cups cooked lentils
- 2-3 cloves garlic
- ½ tablespoon dried parsley flakes
- 1 tablespoon Italian seasoning
- Dash of dried sage
- 1 jar spaghetti sauce
- 2-3 zucchinis, sliced into thin strips
- Nutritional yeast to top
- Pesto to top (I used Trader Joe’s Vegan pesto)
In a heated skillet, warm your lentils along with the garlic and seasonings. Add in the spaghetti sauce. In the bottom of a small casserole dish, spread a little bit of your “meat” sauce. Alternate layering your zucchini “lasagna noodles” with the spaghetti sauce mixture. Repeat layers as you have ingredients for. If you are a vegetarian, you could create the ricotta cheese mixture (see above), add in a third layer, and end with the mozzarella cheese. I cooked my lasagna in a 350 degree oven for about 15 minutes and then increased the temperature to 400 and cooked for another 15-20 minutes. Top with nutritional yeast or pesto, if desired.
Note: Normally, I would use gluten free lasagna noodles but they were out at my grocery store. Zucchini is perfectly acceptable substitute and is also a nice low-carb option. Also, I realize my picture looks like baked bean lasagna. Those are the lentils peeking out!
This lasagna was very tasty and quite versatile. You could omit the pepperoni or add in extra pepperoni between the layers, or throw in some bell peppers, onion, or onion for a more comprehensive pizza flavor.
For Whole 30/Paleo folks, make your lasagna with the sausage or ground turkey, zucchini noodles, and spaghetti sauce (check the sugar). You could easily take tomato sauce and add in the above seasonings and then skip the cheese altogether. Lasagna for everyone!
I hope you all have a blessed day!
Lasagna and Garlic Bread,