Vegetable Lasagna Bake
Pasta bakes are a great way to get rid of vegetables that are looking a little sad in your fridge and a great disguise for picky eaters who hate healthy food! Cover anything in sauce and cheese and it’ll get eaten! Extra bonus: I had some precooked hamburgers in the fridge that I cubed up and tossed in, making this dinner come together in a snap. (Just as a side note/tip- having precooked meat in your fridge is a great time saver and it helps reduce the spreading of bacteria and cross contamination….meaning- you don’t have to cut/handle raw meat and then wash everything that MAY have come in contact with it)
If you don’t have the extra 20 minutes to bake this meal at the end, thats ok! Just have the sauce with spaghetti and toss in some extra cheese! You’ll still get great flavor and if you’re serving this hot, then the cheese will melt! The best part, in my opinion.
Vegetable Lasagna Bake
yield: 8 servings
2 T olive oil
1 large onion, diced
3 cloves garlic, minced
1 large carrot, grated
1/2 c grated zucchini
2 precooked hamburger patties, diced OR 1/2 lb ground beef
1 10 oz jar Traditional Prego Tomato Sauce
1/2 jar water (to get all that sauce out)
1 14.5 oz can diced tomatoes
2 bay leaves
1 T dried basil
1 T dried oregano
1 lb cooked Radiatore, or any other pasta you have
3/4 c grated parmesan cheese
1/2 lb grated mozzarella cheese
In large pot, heat olive oil and cook all vegetables until tender, about 7 minutes on medium heat. Stir in precooked meat, or ground beef. Cook completely, or until the precooked meat is moist. Add in sauce, tomatoes and seasonings. Cook 10-30 minutes (or longer, depending on the time you have). Toss all the sauce with cooked pasta. Pour half the sauced noodles in a large baking dish. Top with half of the parmesan and half of the mozzarella. Top with remaining pasta and cheeses. Bake at 350 or until the cheese is hot and bubbly!
Keep in mind this makes a lot, so be prepared for delicious leftovers!
And, just as a side note, if you don’t have Prego, you can substitute it for 1 small can of tomato paste and 1 14.5 oz can of plain tomato sauce. Stir in the tomato paste after you cook the meat. Mix it around a little, and then add in the rest of the ingredients (adding in 1 full can of water). Its cheaper than prego and tastes pretty much the same!