REAL Monster Lasagna Recipe - *VIDEO*

[Briahna]

Monster Lasagna

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Ingredients:
- 1 16 oz. package ground beef
- 1 (28 oz.) jar tomato pasta sauce
- 1 tbsp. olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 - 1 1/2 cups vegetable broth
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh parsley
- 1 tbsp. chopped fresh basil
- 1 (14 oz.) can artichoke hearts, drained and chopped
- 10 oz. fresh spinach, chopped
- 1 eggplant*, thinly sliced
- 2 tsp. salt
- 1 tsp. black ground pepper
- 12 uncooked lasagna noodles
- 2 1/2 cups shredded mozzarella cheese (or more)
- 1/2 cup parmesan cheese (or more)
- 1 (4 oz) package crumbled feta cheese
- 1 tbsp. fresh parsley for garnish (optional)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

2. Cook ground beef in a medium sized pan until evenly brown. Stir in tomato sauce; cover and let simmer on medium-low heat, stirring occasionally.

3. Butter a large saucepan and turn heat on medium-high. Saute onion and garlic until onion is tender-crisp. Stir in broth, rosemary, parsley, and basil; bring to a boil.

4. Stir in artichoke hearts and spinach; reduce heat, cover, and simmer for 5 minutes. Stir in tomato/beef sauce.

5. In a separate skillet, heat olive oil over medium-high heat. Sprinkle salt and pepper over eggplant slices, then place slices into pan. Cook on each side for about 3-5 minutes. Set aside.

6. Bring a large pot of salted water to a boil. Add noodles and boil for about 8 - 10 minutes. Drain.

7. Mix mozzarella and parmesan together in a small bowl, set aside. Place 3 lasagna noodles on bottom of dish and spread 1/4 of meat mixture over noodles. Place cooked eggplant slices on edges over meat mixture. Spread 1/3 cheese mixture over the surface, crumble 1/3 package of feta cheese over cheese mixture, and top with 3 cooked noodles.

8. Repeat layers 2 more times, ending with 3 lasagna noodles on top. Bake, covered, for 40 minutes.

9. Uncover, and bake for 10 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting, and garnish pieces with fresh parsley.




* I had an Ichiban (Japanese) eggplant, which is longer and skinnier than traditional eggplants. Edited August 17, 2013 by Briahna

[TeoSS69]

It tasted delicious didn't it? The game lies to us!

[Briahna]

It was pretty good!!

[WalrusMan]

That looks delicious!!!

[Briahna]

That looks delicious!!!

Thanks!!

[TheBunnymen]

I need meaty stew.

[Tesability]

Any suggestions for someone who wants to try cooking this using a microwave instead of an oven? (My BF and I have one powerful enough to properly cook cakes.)