Best Lasagna I've Ever Made

It's been years since I've made lasagna; we love it, but it's hardly worth all the work and mess. This recipe was so easy, including cleanup, that I don't think I'll wait as long until the next time. Make it in a disposable pan, and include a Panzanella salad, pick up a loaf of fresh Ciabatta bread, and you can take a complete meal to those in need, enough to serve a crowd.  For extra pizzazz, add a tiny bottle of olive oil and your home-made Carrabbas' Herb-Olive Oil Dip, and it's sure to be a hit. 

INGREDIENTS

• 1 (9 ounce) box Barilla no-boil lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 4 cups shredded mozzarella cheese
• 1⁄2 cup Parmesan cheese (optional)
• 1 lb ground beef or 1 lb sausage, browned with veggies
• veggies: thinly sliced sweet onion, sliced mushrooms, diced bell peppers (at least 2 colors), 4 C fresh spinach
• 3 cans pasta sauce
• parsley (to garnish)

DIRECTIONS

1. In a deep pan, brown ground beef with sliced onion. Add mushrooms and bell peppers. When finished, top with spinach until just wilted. Mix well. 
2. Preheat oven to 375°F.
3. In bowl, combine ricotta cheese and TWO cups of the mozzarella cheese and Parmesan (some versions call for 2 beaten eggs, optional). 
4. In a 13x9x3, spread 1 cup of sauce on bottom of pan. It is not necessary to spray a glass pan. 
5. Prepare three layers for shallower pans, or four if you have a deeper pan. For three layers, divide as follows: 
• 3-4 uncooked lasagna noodles (don't worry if they don't touch; they will stretch during baking)
• 1/2 of the browned meat mixture
• 1/3 of the ricotta cheese mixture
• 1/4 Cup mozzarella cheese
• 1 Cup sauce
6. For top layer:
1. 3-4 uncooked lasagna noodles
2. remaining sauce
3. remaining ricotta cheese if any
4. 1 cup mozzarella
7. Bake covered with foil for 30-45 minutes.
8. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
9. Let stand 15 minutes before serving.

Panzanella - an amazing Italian salad!

My version has more arugula than the original

Wandering through Kroger's last weekend, I tasted a sample of a salad featuring my favorite lettuce - arugula. It was SO good, I immediately returned to the produce section to put back the salad fixin's I had in my basket and picked up everything I needed for my new favorite salad. I'd never heard of Panzanella, but I wasn't surprised to google it and find many, many recipes. It turned out great! Even my guys raved about it. The true Panzanella, from Central Italy, has 5 cups of day-old bread, but my version included only three small slices of fresh ciabatta. It would be good without any bread at all, but despite being soggy, it does add an interesting texture and a delicious way to soak up that tasty dressing. The sample lady at Kroger made it the same way, and told me some people mistake the bread for meat! The Pioneer Woman goes a step further and makes delicious-looking--and probably less soggy--croutons for her version: Panzanella Salad. Here is my recipe:

Ingredients

Made this lasagna to go along with the salad!*

• Ciabatta bread - three small slices, cubed 
• 1/4 C Balsamic Vinegar - $$$ is better 
• 1/4 C Olive Oil
• 1 t basic leaves, chopped (fresh preferred but I used dry) 
• 1 thinly sliced red onion 4 diced tomatoes 
• 1 5 oz container of argula
• Your favorite salad ingredients; here are mine: 
• 1/2 English cucumber, peeled and diced 
• 1 avocado, diced 

Preparation

1. In a large bowl, combine the balsamic vinegar, olive oil, basil, salt and pepper. 
2. Chop the onion and stir it into the dressing; this gives it more time to marinate. 
3. Dice the tomatoes and add them to the bowl. 
4. Prepare the rest of the veggies, and toss into the bowl with the bread cubes just before serving. 
5. If desired, top with fresh grated Parmesan. 

The page from "Taste of Italy" booklet

*Check out this recipe to the easiest and Best lasagna I've ever made!