Loaded Lasagna

Lasagna is something that reminds me of when I was younger and family dinners. It's simple yet complex, but it's mostly time consuming to make. I started making lasagna for my husband and I when we moved into our apartment last August and from the beginning it was always a little different than the "traditional". Earlier in the week we had had tacos and there was left over meat and corn that was mixed together in the fridge. (As you saw in the taco salad recipe I like corn with my tacos.) We added the left over meat to new stuff with the corn still in it and the resulting lasagna was delicious. We have been making it that was since, that is until two nights ago when I decided to tweak the recipe a bit again. This is what resulted...

(You can change the ingredients if you want, this is just what I used.)

What you'll need...

Lasagna Noodles (1 box or one batch of homemade.)
1lb Ground Meat (Whatever you prefer.)
3 small/medium or 2 large Chicken Breasts
Shredded Cheese
Cottage or Ricotta Cheese (Optional, I don't use it.)
Pasta Sauce
1 Bell Pepper
Corn (About three handfuls)
Broccoli (Two handfuls)
Green Beans (Two handfuls)
Spices 

If you want to make your own noodles you'll need...
3 Cups Flour (All-purpose/Whole Wheat/ whatever you want to use.)
1 teaspoon salt
About a cup warm water


I'll start off with the pasta since it needs time to set. In a medium mixing bowl mix flour, salt and water until combined enough that you can knead it. You can always add more water but it should be about a cup. Once the ingredients are combined knead until smooth. After kneading let the dough sit in the bowl covered with plastic wrap for 15 minutes.

On the dough has set divide into four and roll out on a heavily floured surface. The dough will stick to the counter top if there isn't enough flour. Once the dough is as think as you would like cut to size.

 

 The first real step, because I know that most of you will use store bought pasta, is to cook the pasta. Follow the cooking instructions on the box for store bought pasta and for homemade cook in boiling water until the noodles float at the top for about 30-45 seconds. Once the pasta is cooked let it drain and set aside.

Next cook both the chicken and ground meat all of the way through separately in a large skillet. Obviously the chicken cooks quicker if you cut it into smaller pieces. You will also want to drain as much grease as possible from the ground meat. While the meat is cooking cook the frozen vegetables all of the way through, cut the bell pepper into small pieces, and sautee the pepper. Once the chicken is done cut it into small bite size pieces. 

Combine chicken, ground meat and vegetables in the skillet and sprinkle with spices. You can use as much as you want and any kind you like. I use basil, oregano, rosemary, parsley, garlic powder, crushed red pepper, and pepper. Mix well so that you don't get a bite with just spices or one with out any flavor.

In a very well greased 9 x 13 pan layer noodles, meat and veggies, sauce, cheese and if you are using it cottage or ricotta cheese. There should be enough for three layers of noodles and two layers of everything else. On top of the last layer of noodles spread a thin layer of sauce and cheese.

Cover the pan with foil that has been sprayed with cooking spray (so it doesn't stick to the cheese and sauce). Bake lasagna for 35 minutes with foil on and 10 more minutes after removing the foil at 350.

After removing the lasagna from the oven let it sit for about 5 minutes to cool slightly. Letting it sit helps it to come together so that it falls apart less when you serve it. After letting it sit for 5 minutes cut and serve.



Enjoy!