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Recipe Card
ingredients
- 1 (28 ounce) can Muir Glen’s Diced Tomatoes
- 1 cup (8 ounces) baby bella mushrooms, sliced in half
- 2 large yellow bell peppers, quartered
- 1 bulb garlic, cloves peeled and separated
- 1 (12 ounce) bag baby carrots
- Kosher salt and pepper, to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 dried bay leaf
- 1 tablespoon fresh rosemary, minced
- 1/4 cup olive oil, divided
- 1 shallot, diced
- 3 garlic cloves, minced
- 1 pound ground beef
- 1 (16 ounce) package lasagna noodles, cooked according to the packaging instructions
- 2 cups shredded mozzarella cheese, plus more to taste
- 1 (16 ounce) container ricotta cheese
Method
Step 1
Preheat the oven to 425°F. Line two sheet trays with aluminum foil.
Step 2
Toss carrots, mushrooms, bell peppers, garlic, and onion with olive oil. Season well with salt and pepper.
Step 3
Roast for 15-20 minutes or until fork tender.
Step 4
While the vegetables are roasting, add shallot and garlic and brown them lightly in a large pot with olive oil. Add in ground beef and cook until browned, about 8 minutes.
Step 5
Add Muir Glen’s Diced Tomatoes to a blender along with roasted vegetables and blend until smooth.
Step 6
Pour vegetable mixture into the meat mixture. Stir in rosemary, oregano, basil, and bay leaf and let cook for 10-15 minutes on medium low heat. Season to taste.
Step 7
Reduce oven to 375°F. Grease a 9x13 baking dish with olive oil.
Step 8
Start with a light layer of sauce, top with noodles, then ricotta, then mozzarella. Repeat in this order until you reach the top of the dish.
Step 9
Place on a baking tray in case of overflow. Grease one side of aluminum foil and place on top of lasagna greased side down.
Step 10
Bake for 15 minutes covered; 10 minutes uncovered or until desired doneness.
Step 11
Cool for 20-30 minutes to set and serve warm.