Lasagna

I always think that vegetable lasagna looks so good and want to try it. But I don't make lasagna very often, so when I finally get around to it I find myself craving the regular kind. This time around I decided to make a slight combo of the two by adding some sliced zucchini to a regular old lasagna. It curbed both of my cravings.

I like my lasagna with a lot of cheese and sauce so it is extra gooey. I think this may be my favorite version I've ever had. If you're not feeling the veggies, you can leave them out, or if the mood strikes you you can always add some more! I have to admit that I made this almost overflowing from my 9X9 pan and had to sit it on a baking sheet to bake to catch any drips, so if you have an extra deep baking dish, it may bode well for you to use that instead.

Lasagna

1 16 oz. can crushed tomatoes

1 8 oz. can tomato sauce

1 6 oz. can tomato paste

4 links spicy Italian sausage, removed from casings

3/4 lb. hamburger

2 TB onion flakes

2 t. garlic powder

2 TB Italian seasoning

3/4 of a 15 oz. container ricotta cheese

1 egg

1 TB herbs de Provence

8 Barilla no-boil lasagna noodles

3 c. mozzarella cheese

1/2 c. parmesan cheese

1 zucchini, sliced thinly

To make the sauce: Cook the sausage, hamburger, garlic powder and onion flakes in a large skillet with a sprinkle of salt and pepper. Once cooked add crushed tomatoes, tomato paste and sauce, and the Italian seasoning. Continue cooking until cooked through.

In a separate bowl, mix together the ricotta cheese, egg, and herbs de Provence.

To assemble lasagna: Preheat oven to 375.

Divide up ingredients in the following way: 5 equal portions sauce, 3 of the ricotta mixture and zucchini, and 4 of the cheeses and the pasta.

Start by spreading 1/5 of the sauce on the bottom of a 9X9" baking dish (preferably one with extra tall sides). Place 2 pasta shells on top. On top of the pasta spread 1/3 of the ricotta mixture, 1/3 of the zucchini slices, 1/4 of the cheeses, and finally 1/5 of the sauce. Top with 2 more pasta sheets. Repeat the filling layers two more times. Top the final 2 pasta sheets with the remaining 1/5 sauce and 1/4 cheese (you should have the bottom layer of sauce, then 3 layers with all of the fillings, then the top layer of sauce and cheese).

Cover baking dish with foil and cook for about 50 minutes. Uncover and cook 5-10 minutes more. Allow the lasagna to sit for 10 minutes before cutting into it and serving.