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Hearty Lasagna

1 1/2 pounds ground beef
1 pound ground italian sausage
1 large onion
6 cloves garlic
2 tablespoons fresh parsley
1 tablespoon oregano
1 tablespoon basil
30 oz. chopped tomatoes
12 oz. tomato paste
24 oz. ricotta cheese
1/2 teaspoon pepper (red and black)
2 tablespoons fresh parsley
1/2 cup grated parmesan cheese
1 pound mozzarella cheese
15-20 lasagna noodles (we use gluten free noodles)
1 cup spinach (no stems)
1 medium zucchini

Brown meat, onion and garlic.
Add next five ingredients, stir well and allow to simmer for 1 hour.
Cook lasagna noodles according to package directions; drain and set aside.
Combine ricotta cheese, pepper, 2 tablespoons parsley, parmesan and 1/2 of the mozzarella cheese.
In a 13″ x 9″ lasagna pan, layer noodles, meat sauce, veggies (spinach and zucchini) and cheese mixture; repeat.
Top off with layer of noodles and sprinkle evenly with remaining mozzarella cheese.
Cover with aluminum foil and bake at 375 degrees for 25 minutes.
Uncover and cook for additional 5-8 minutes.
Let stand for 5 minutes and serve.