Lasagna Casserole

July 11, 2009

This Frankenstein dish is a mish-mash between our beloved lasagna and my husband’s pasta sauce - which for the record neither have been combined before this day. His style of pasta sauce combines meat, and lots of vegetables that I don’t usually include in my own family’s sauce recipe. However mixed together they create and hearty and healthy casserole supper. Serve with a side salad for a nice whole meal. For those who are new to using Pantacce noodles they are like mini lasagna noodles (see below). Our favorite brand to use is the President’s Choice which usually can be found at either Loblaws or Maxi.

From: MontrealFoodies
Prep/Cook Time: 30 mins
Serves: 8-10 good portions

Ingredients:

1/2 box PC brand Pantacce noodles
1 bottle pasta sauce
2 tsp. olive oil
1 lb. lean ground beef
3 cloves garlic diced
4 sticks of celery chopped
1 onion chopped
2 carrots shredded
1 bell pepper (colour of your choice)
1 container ricotta cheese
2 eggs
1 package “Pizza” Mozzarella
Salt & Pepper to taste

Directions:

Boil pantacce noodles until cooked, drain. Meanwhile add olive oil to skillet heated to medium-high heat and cook vegetables until onions are translucent. Remove vegetables when done and set aside. Brown ground beef then combine with sauce, vegetables and noodles. In a bowl combine salt, pepper, ricotta and eggs. In a large casserole dish spoon in half of vegetable/meat/pasta mixture and spread all of ricotta mixture, followed by half of mozzarella, then top with remaining vegetables/meat/pasta. Sprinkle remaining mozzarella over top and bake in 375 degree oven for 30 minutes.

Posted in Pasta, Meat