From the Garden Recipe…

 

 

 

1 package Lasagna noodles
1 medium eggplant

4-5 tablespoons extra virgin olive oil

1 pound ground beef

2 1/2 half tablespoons of The Gourmet Farm Girl House Seasoning

(or your favorite Italian blend)

1 medium onion chopped

1 small green bell pepper chopped

2 tablespoons dried parsley

6 medium ripe tomatoes chopped

3 cups tomato juice

2 teaspoons salt 

1 teaspoon pepper

1 small zucchini sliced

4 cups fresh spinach

1 16 ounce Ricotta cheese 

2 cups shredded Parmesan cheese

1 pound fresh mozzarella cheese sliced

Fresh basil

 

Pre-heat oven to 375 degrees

Spray two 12×9 inch casserole dishes with oil and set aside
Note: this recipe makes a lot; bake one and freezer the other
 

In a large stock pot cook lasagna noodles according to package directions. Drain, rinse and allow to cool. (Tip: add lots of salt to the water and stir the water for several minutes after adding the noodles to prevent sticking together)

 

Cut the eggplant in half (length wise) brush with some of the olive oil and place cut side down on a heavy baking sheet. Bake for 15-20 minutes till soft; remove and cool.

 

In a large deep skillet heat the remaining oil over medium high heat and brown the meat; 5-7 minutes, chopping the meat into small pieces. Add the seasoning, chopped onion, bell pepper, parsley, tomatoes, tomato juice, salt and pepper. Reduce heat to a simmer and cook the sauce for 30-40 minutes stirring often. (Note: add more tomato juice if needed, sauce should not be to thick)

 

Scrape the eggplant from the skin and place into a medium size mixing bowl. Stir in the ricotta cheese; season with salt and pepper.

Add 3-4 spoon fulls of sauce to the bottom of the casserole dish followed by 3 noodles; more sauce,  layer the cheeses, eggplant mixture, sliced squash and spinach; repeat till both casseroles are full.

Cover with foil and bake for 45-50 minutes; remove foil and bake for an additional 7-10 minutes.
Garnish with fresh basil

Each dish serves 8-10