Meat and Vegetable Lasagna – Created September 4, 2009
I asked my b-chan if he would like to have something different for Friday dinner, (I’ve been trying to save money by eating in and I like having control over what goes into my meals) and he suggested lasagna. I’ve watched my mom make lasagna countless times and I love the result, but I had never attempted to make on myself, so I took this as a sort of personal cooking challenge. I wanted to not just make my first lasagna, I wanted it to be a recipe of my own devising.
Based on the different lasagnas I have tried in the past, I picked my favorite ingredients and a few of my own choosing—flavors that I felt would go well together and enhance the simplicity of the usual layers. I also wanted it to be “lighter” than the ones I’ve tried in the past. Obviously, a dish that comes in layers will never be light, but I tried to balance it a bit. I also wanted to make it smaller than the giant 9” x 13” casserole that my mom usually makes, so I used an 8” x 8” dish so that it could be divided into 9 modest portions (enough for seconds for four people). I reduced some of the fat content by using lean ground beef and fat free Ricotta cheese (ground turkey or chicken can be substituted for lighter options, but I was serving a meat-loving crowd).
I wrote the steps down as I prepared the meal, but the measurements are approximations as I usually combine ingredients based on visual measurements (meaning I just toss things in according to my own taste). I’m not as brave with baking—I don’t want to end up with gigantic cookies or flat cake—but I feel more experimental with meals.
Continue reading for the recipe and images.