There are two main differences between this lasagna and most peoples' recipes. First, I tend to pile on the veggies, without making it a vegetarian dish. I find that ground beef adds great flavor, but you really need lots of vegetables to balance it.
Secondly, I spent years making a full cake pan sized lasagna, only to have the family get tired of the same leftovers for the next several days. The solution? Smaller pans and more of them!
Let's get started!
Step 1: What You'll Need
- Cutting board
- Sharp knife
- Large pot
- Large skillet
- Garlic press
- Two stirring spoons (one for the sauce, one for the noodles)
- Four bread pans
- Lasagna noodles
- 1/2 pound ground beef (don't get the lean, you want fatty for this!)
- 2 medium zucchinis
- 1 smallish head of broccoli
- 1 medium to large yellow onion
- Lots of mushrooms (I don't have an exact measurement here, maybe 3/4-1 pound?)
- One whole garlic (head? clove? what's it called?)
- 1 bag of spinach
- Tomato sauce (about a quart)
- 1 32 oz tub of low fat cottage cheese
- About a pound of your favorite cheese (I like a mix of mozz, cheddar, and parm)
- Spices of your liking (I use salt, pepper, and generic "Italian seasoning" mix, though I'll throw in some fresh basil if I have it)