Hidden Veggie Lasagna – Spinach for breakfast

The only thing better than a classic lasagna is a lasagna with hidden vegetables 🙂 As a mother of two, I am constantly thinking of new ways to make our family dinners delicious and healthy for my two children. Sometimes I give them vegetables as they are so they are used to seeing them in their original form, and other times I make dishes with mixed vegetables so they don’t even know they are there.

I grew up eating lasagna. I actually called my mom for this recipe because I love how she makes it. Then I added onion, zucchini and mushrooms to the sauce and meat mixture, and since they are so tender they mix well. You can’t even taste them!

Rubbermaid is new DuraLite™ The line of ovenware is the perfect dish for this lasagna! It is the hardest but lightest baking utensil because it is resistant to breaking and chipping. It’s made of a revolutionary type of glass material that’s both oven and grill safe up to 550 degrees F (compared to the 450 F tolerance of other glass pan sets).

The best part is that you can bake, serve and reheat right from the same plate. It comes with a case for easy transport (did I mention it’s lightweight!), as well as in a variety of shapes and sizes. Available at Target!

Recipe for this vegetable lasagna hidden below!

Hidden vegetable lasagna

2022-03-28 11:33:31

  1. 1 box of lasagna noodles
  2. 1 package of minced meat
  3. ½ onion, chopped
  4. ½ cup chopped mushrooms
  5. ½ cup diced zucchini (cut into small cubes)
  6. 2 24 oz sauce jars
  7. 16 oz of ricotta
  8. parmesan cheese
  9. 1 cup shredded mozzarella
  10. Olive oil
  1. Boil lasagna noodles according to package directions. Drain and set aside.
  2. Add olive oil to a large pan and fry the onion, mushrooms and courgette until tender
  3. Add the minced meat and cook
  4. Pour in 1 ½ jars of sauce and let it boil
  5. Pour a cup of sauce into the bottom of your 9×13 Duralite baking dish
  6. Layer 5 lasagna noodles
  7. Add 1 cup of salsa mixture and spread over top
  8. Add ½ cup ricotta and spread
  9. Sprinkle with 2 tablespoons Parmesan cheese
  10. Repeat with another layer of noodles, sauce, ricotta and parmesan
  11. Add the third layer of noodles and top with the sauce
  12. Sprinkle with 2 tablespoons Parmesan cheese and 1 cup shredded mozzarella
  13. Cover with aluminum foil and bake for 25 minutes at 375F
  14. Remove the aluminum foil and bake for another 5 minutes
  15. Remove from the oven and let cool for 15 minutes

Spinach for breakfast https://www.spinach4breakfast.com/

This recipe is in partnership with Rubbermaid.

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