Lasagna is one of the most versatile dishes out there; whether you change up the technique or the flavor, the possibilities are infinite so you’ll never grow tired of this classic Italian dish.
9uncooked lasagna noodles
500 gr ground beef (15-oz.)
4 diced tomatoes seasoned with salt and peppers (green and red pepper) and 1 onion, 3 garlic
1 teaspoon dried Italian seasoning
1 cup shredded mozzarella cheese (4.5-oz.)
2 1/4-oz.sliced ripe olives
2 tablespoon fresh basil for garnish
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, tomato paste, water, onion, garlic, and seasonings.
Spread 1/2 cup sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles and a third of the sauce, then pepperoni. Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions, and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
Cover and bake at 350° for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes.
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.
They're cured Lacto fermented preserved lemons. Whatever you want to call them; they're full of intense citrusy flavor with a soft bite. Many middle eastern recipes call for preserved lemons. Lemons that have been pickled in salt and their own juice.