Lazy Lasagna

Ahh, Lasagna! An old time favourite of mine that I get serious cravings for a few times a year!

Last night I got home late (around 7 pm) and was hit with the lasagna craving, but because it was so late I didn't really have time to make a traditional lasagna, so I got creative with my ingredients and time!

The ingredients are essentially the same as what I use to make my traditional lasagna, but I cut down the cooking time significantly by pre-cooking the meat, sauce, and pasta and it tasted just as good as the original! Another way I cut down on the time was by using (whole wheat) Rotini pasta instead of lasagna noodles, you don't have to spend the extra time layering the ingredients, just toss it all in a baking dish and mix it up a little. The ridges in the Rotini cling to the meat sauce and cheese once it is cooked so you get all the yummy-ness in every mouth full.

It took me about 30-35 minutes to make this meal (the spice measurements are approximate, I just tossed in what I thought looked like the right amount for my liking).

Lazy Lasagna

4 cups whole wheat Rotini, cook 2 minutes less than package suggestions

1 bottle favourite red pasta sauce

1 pound extra lean ground beef

1 cup Ricotta

1 egg

2 TBSP Italian seasoning

1 TBSP fresh ground pepper

1 TBSP fresh garlic paste (use the small grating side of your cheese grater to make fresh garlic paste if you don't have a garlic press)

1 tsp cayenne (optional)

1 tsp red pepper flakes (optional)

1 red bell pepper

1/4 red onion

4 large fresh mushrooms

1/4 cup fresh basil

1/2 cup grated mozza or cheddar

Prep

Preheat oven to 400F.

First, cook pasta according to the package directions *less 2 minutes (because you are going to bake it for about 15 minutes you don't want to overcook the pasta).

While the pasta is cooking, fry up the ground beef with some of the cayenne, red pepper flakes, fresh garlic, and Italian seasoning (about half of the suggested amounts above).

While the beef and pasta are cooking, rinse your fresh veggies, put them into a food processor and puree.

When the beef is cooked (about 5-7 minutes) put in a strainer to get rid of the excess oils, then put back in the frying pan and add the pasta sauce, the pureed veggies, and the rest of the spices (except the Italian, save that for the Ricotta). Bring to a soft boil over medium to medium-high heat for 7-10 minutes, stirring often.

While the sauce is simmering, mix the Ricotta, egg, fresh ground pepper, and 1 TBSP of Italian seasoning in a separate small bowl.

Now, put the pasta in an oven safe dish, spread the Ricotta over top, then spread the meat sauce over the cheese, gently move the pasta around so it mixes a little with the sauce and cheese. Top with either fresh mozza or grated cheddar. Bake for 15 minutes, or until cheese on top is melted and lightly browned.

Enjoy!