Lasagna with Roasted Red Pepper Meat Sauce

Sunday went as planned, Church, then some shopping chores including the supermarket & home to food prep for the whole week & cook Sunday night dinner. I'm exhausted just typing all that. Sure weekends are suppose to be for resting, ha! What is that?!? Being a full-time working mom, I have to get chores done on the weekend & in order to get food on the table by 5/5:30, prep, prep, prep. So the prep begins with a meal plan as I writing my grocery list. I try to reuse ingredients at least twice... sauce & cheese on Sunday, then use some another day... etc. Then shop... get home & organize the food... clean the fruits & veg... And while making Sunday dinner, put together another for at least one other day. This would be that meal. 

Lasagna with Roasted Red Pepper Meat Sauce

• 1 TBSp Olive Oil
• 1 lb ground beef
• 1 small Onion, chopped
• 3 cups Roasted Red Pepper Sauce
• 1 & 1/2 cups sauce
• 15 oz. Ricotta Cheese
• 1 egg, whisked
• 1 tsp dried Basil
• 1 package of OVEN-ready Lasagna Noodles 
• 3 & 1/2 cups shredded Italian Cheese mix  (provolone/mozzarella/asiago/parmesan/ romano)



Before

• Grated Parmesan
• 1 TBSp fresh Basil

Prep: Spray a 13"x9"x2" baking pan & set it aside. In a large sauce pan, saute the onion in the olive oil & add the meat. Cook until browned, then drain the mixture of all liquid. Stir in both sauces & the dry basil. 

In a small bowl, combine the ricotta, egg & fresh basil. 

After

Putting it all together:

1.

Take the prepped baking pan & spread 1 cup of the meat sauce along the bottom. 

2.

Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all (they will expand!). Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...

3.

Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all. Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...

4.

Place 3 pieces of uncooked lasagna over the sauce, being careful not to overlap at all Spread 1/3 of the cheese mixture evenly over the noodles. Spread 1 cup of meat sauce over the ricotta, then top the sauce with 1 cup shredded cheese...

5.

Place the LAST 3 slices of uncooked lasagna noodles on top. Spread the remaining 1/2 cup of meat sauce over the top of these noodles. Sprinkle with remaining 1/2 cup of shredded cheese & some parmesan. Top with fresh basil.

6.

*If prepping for another day, tightly cover the pan in plastic wrap & refrigerate.

Once ready to bake, preheat oven to 350 degrees F. <<< This direction is for my hubby ;) ~ Remove Plastic Wrap>>> 

Cover with aluminum foil & bake for 30 minutes. Take off the foil & bake for another 20-30 minutes, until the cheese is hot & bubbly.

For a Sunday night dinner, I won't use the "Oven Ready" Lasagna pizza because it does not taste fresh enough for me. But, for a prepared meal that will sit in the refrigerator for a weekday I will. I've found that is the best method for this oven ready pasta noodle variety. Why? Well, the pasta absorbs the moisture over night from the sauce. YUM! 

<3 Lishie