Lasagna Time!

The weekend is coming, so there is time for lasagna. It can take some time to get together, but it is worth it for the leftovers.

Preheat oven to 325

Lots of veggies, sauteed and seasoned. Eggplant, zucchini, squash, mushrooms, spinach all work well.

Pre-cook and season your ground meat with onions and garlic, add tomato sauce or canned tomatoes. You can make your own sauce or buy a low-sodium one without the dreaded MSG ingredients. My favorite method is to cook the meat with the onions garlic and seasonings, then use whole canned tomatoes that I crush with a spoon. The pictured lasagna used bison, but turkey, lamb, chicken, beef or any combo will work.

Mix grated mozzarella (set a little aside) with ricotta, spices, black pepper and/or minced Italian parsley and an egg. You could use sliced mozzarella instead. Lasagna is hard to mess up.

Layer those three components (meat sauce, cheese mixture and sauteed veggies), meat sauce first, in casserole dish and bake covered 45 min in 325 oven.

Remove cover, sprinkle cheese and bake 10 min until bubbly.

Let sit at least 30 minutes before cutting or it will run all over the place.

Nandor used spelt noodles in the pictured lasagna because he needs to hold on to his weight. If you use noodles, you might want a little extra sauce so that you do not have to pre-cook. I do not use noodles, so I suppose my lasagna should really be called Italian veggie casserole.