Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten
Lasagna With Meat Sauce
Ingredients
- 3 tablespoons extra-virgin olive oil
- ¾ pound 85-percent lean ground beef
- ¾ pound sweet Italian sausage, removed from casing
- 1 medium onion, chopped (1 ½ cups)
- 2 carrots, peeled and chopped (¾ cup)
- 2 celery stalks, chopped (¾ cup)
- Kosher salt
- 6 garlic cloves, minced (2 tablespoons)
- 2 teaspoons dried oregano
- ½ teaspoon red-pepper flakes
- 3 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled tomatoes in juice
- 24 ounces whole-milk ricotta (3 cups)
- 1 cup whole milk
- 3 large eggs
- 4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups)
- 1 pound low-moisture mozzarella, shredded (4 cups)
- ¾ cup chopped flat-leaf parsley
- Kosher salt and freshly ground pepper
- 18 dry lasagna noodles
Details
- Servings: 10
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Comments
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