Author Notes
I would really like to try this meatless with mushrooms substituted for the meat. I used my sister's slow baked method and vegetables too instead of just meat sauce and béchamel sauce. Other vegetables—mushrooms, eggplant, spinach… would be good, but since my husband is not a lasagna fan, I figured that I shouldn't push the box too much. —weshook
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Ingredients
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1 ¼ lb. ground meat (I used turkey in the test run)
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2-3 tablespoons olive oil
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2 cloves garlic, minced
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½ large onion, diced
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8 Roma tomatoes, diced
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1 carrot, finely grated
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1-2 teaspoons oregano
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1 6-oz. can tomato paste
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6 oz. water
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Salt and pepper to taste
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7 tablespoons butter
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½ cup flour
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1 clove garlic, minced
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3-4 cups milk (I used half water and half heavy cream)
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Salt and pepper to taste
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¾ lb. lasagna noodles, uncooked
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3 zucchini, thinly sliced
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4 tomatoes, thinly sliced
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½ - ¾ cup grated parmesan cheese (I just grated some on each layer)
Directions
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In a medium pan on medium heat, brown the meat in the olive oil. Add the garlic and onion and cook until the onion is just beginning to soften. Add the diced tomatoes, tomato paste, carrot, oregano and water. Simmer for an hour or so, stirring occasionally. Salt and pepper to taste.
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When the red sauce is just about finished, heat the butter in a medium saucepan over medium-low heat. When melted, add the flour and garlic and cook until it begins to bubble. Stir int the milk and continue to cook until thickened.
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Preheat the oven to 300 degrees.
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In a 9” x13” pan, spread about 1/3 cup red sauce. Place a layer of noodles on the sauce and top with about 1 cup red sauce, grated parmesan cheese and then about ½ cup white sauce. Now a layer of zucchini slices topped with a layer of tomato slices. Repeat layers until the pan is full—ending with a layer of white sauce and parmesan.
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Bake uncovered for about 90 minutes. Let cool a few minutes before serving.
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