Love the Lasagna

                                                              

Growing up, I never appreciated lasagna. 
I didn't know how much much work went into it. 

 I didn't know that it would one day 

be my favorite Comfort Food. 

I now know just how many veggies I can sneak 

into my little girls' tummies, 

without them ever even knowing it!! 

Every time you make it, add a new veggie, one that you've never tried. 

The idea behind this is that you get all the

 nutrition from a veggie that you/your kids 
would never ever eat on its own. 

Some of my favorite add-ins that my kids (or my husband for that matter) will never taste or find:

Swiss Chard (roughly chopped)

Butternut Squash (cubed)

Beets (mashed)

Beet Stems (chopped)

Herbs

Spinach (finely chopped)

Artichoke

Asparagus

Broccoli

The list goes on, make your own list :)

Make your food fun, and creative, focusing on 

unique and healthy foods! 


(Compliment your dish with a fresh Caesar Salad, Corn on the Cob, and Whole Wheat Garlic bread)

~This recipe combines healthy, with delicious and cheesy flavours.  Best flavour you'll find, especially with your own added veggies~

Deep Dish Lasagna      Makes 1 large lasagna= approx. 6 servings      

Tomato Base:
4 cups ground beef
1 sliced onion
2 cloves fresh garlic, crushed

1 can of tomato sauce (bought, or canned tomatoes with tomato paste)

Your fav. herbs (parsley, basil)

2 tsp salt

1 tsp pepper

1 bunch of green onions

Choice of veggies: squash, spinach, etc (see list above, or create your own)

Pasta:

Choose your favorite pasta (I choose Whole Wheat, or Spinach)
12 pieces of Lasagna Noodles

Cheese Filler:

1 container of Cottage cheese

1 cup of pizza mozzarella

2 eggs

Pinch of salt/pepper

Choose your lasagna size dish.  I choose either a rectangular corning ware dish, or a glass 8' x 8' dish.


Preheat your oven to 375 ∘C.


Begin by boiling your lasagna noodles. Do this first so that you have it ready to layer (the tomato and cheese fillers don't take very long) and so that you can handle the lasagna noodles without burning your fingers.


Boil the noodles in a large saucepan, with 1 Tbsp of oil (so they don't stick) and 1 tsp of salt (this will be the only time you are able to flavour your noodles).


While they boil, begin your Tomato Base first.
In a medium saucepan, begin by browning your ground beef. After 2 minutes, add in your sliced onion. Then just after, add in your garlic, but only let it cook for 1 minute, otherwise your garlic will burn.
Next add in your tomato sauce and choice of veggies. Let simmer for about 10 minutes to let the flavour infuse, and mingle.


Begin the Cheese Filler by mixing in all ingredients.


Note: If you noodles are too long (like mine are) measure them in the length of the bowl, and trim with a knife, accordingly.


Begin by lining the bottom of the casserole dish with your Tomato Base.
Then put on a layer of your Cheese Filler. 
Then layer your noodles, one butt-up against the one beside it.
Continue this layering until all the noodles have been used. 
For the last layer, put on the Tomato Base, and Cheese Filler, then no noodles. 
Top with Cheese and bake uncovered for 30 minutes.
(If cheese begins to get too brown, just put lid on dish (or foil).)

(Compliment your dish with a fresh Caesar Salad, Corn on the Cob,

 and Whole Wheat Garlic bread)