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An updated version of the classic, Garden Fresh Lasagna is a faster, lighter take on the original.
Perfect for busy weeknights this quick to fix lasagna gets on the table fast with organic prepped vegetables, no-bake noodles, and bold flavored organic fire roasted salsa.
A versatile update on the original
Not too heavy Garden Fresh Lasagna has all the layers and texture of classic lasagna lightened up with the use of salsa instead of tomato sauce.
This cheesy, creamy, lasagna is full of spinach and mushrooms but can be made with whatever you have. Use zucchini, yellow squash, sweet peppers, eggplant, shredded carrots or whatever seems to be overflowing in your garden, vegetable crisper, local farm stand or farmer’s market. Have an abundance of tomatoes? Make your own salsa! Don’t have any pork sausage? Use what you do have! Ground pork, turkey, beef, bacon or polish sausage are all delicious. Have a bit more time? Use classic lasagna noodles instead of quick cook oven ready noodles.
Celebrate National Organic Month
September is National Organic Month and you can celebrate in many ways:
- Read labels that you normally wouldn’t to learn about the food your eating
- Visit a farmer’s market
- Grow food at home – a small herb garden can be grown in even the smallest of living spaces.
- Choose organic for more than just produce – chips, snacks, beverages, dairy and more can all be found in great organic options.
I already choose organic for most of my produce especially carrots, potatoes, greens, and celery. But since I am so passionate about buying organic produce I decided to choose organic for other products as well. I stopped by Fred Meyer and picked up Honest Tea® in a variety of just a tad sweet and unsweet flavors, a few container’s of Simple Truth® Organic Fire Roasted Salsa and Blue Corn Chips for an easy and better alternative to the chips that my on-the-go family wants to reach for every night before dinner.
I love how easy it is to find better choices for my family with the large variety of Simple Truth Organic products at Fred Meyer. Without spending a lot of time reading labels I know that the ingredients are all natural, organic, and fair trade
Gather Garden Fresh Lasagna ingredients
ricotta, mozzarella and parmesan cheese, pork sausage, crimini mushrooms, baby spinach, onion, garlic, egg, olive oil, oven ready lasagna noodles and tomato salsa (either store bought or homemade salsa or pico de gallo).
Make smoky ricotta filling by stirring ricotta, egg, cumin and salt together in a medium bowl.
In a large pan over medium high heat cook pork sausage in olive oil until browned then caramelize the onions and mushrooms in the leftover sausage grease and browned bits.
Then wilt in the spinach and stir it all together with the sausage and parmesan cheese.
Stack layers of salsa, smoky ricotta, mozzarella, noodles and sausage/spinach mixture.
Cover it all up with more mozzarella and ricotta cheese and bake until bubbly.
Let rest 10 minutes before slicing and serve with a big green salad, iced tea and garlic bread.
Garden Fresh Lasagna
- 1 pound pork sausage
- 3 tablespoons olive oil
- 1 16 ounce container ricotta cheese
- 1 medium egg
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons butter unsalted
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1 8 ounce container sliced baby bella mushrooms
- 1 5 ounce container washed and ready to eat baby spinach
- 3/4 cup parmesan cheese grated
- 1 pound mozzarella cheese shredded (about 4 cups)
- 1 9 ounce package oven ready lasagna noodles
- 3 cups fire roasted tomato salsa 2 14.7 ounce containers
Preheat oven to 350 degrees Fahrenheit.
In medium bowl, stir together ricotta, egg, cumin and salt.
In a large pan over medium high heat add olive oil and cook sausage until browned. Remove from pan leaving behind any grease and browned bits.
Add butter to the pan and sauté onions until soft, about 5 minutes. Add garlic and mushrooms. Cook until mushrooms are browned, about 5 minutes. Add baby spinach and cook until wilted. Add meat back to pan and stir in 1/2 cup parmesan. Season to taste with salt and pepper and set aside.
In a 12x9 inch casserole dish layer 1/3 of the salsa, then 6 noodles (overlapping to cover the entire bottom), 1/2 the ricotta mixture, half the pork mixture and half the mozzarella.
Layer another 1/3 salsa, 6 noodles, remaining ricotta and remaining pork.
Add the last of the noodles, top with remaining salsa and the remaining mozzarella. Sprinkle the remaining 1/4 cup parmesan and cover tightly with aluminum foil.
Bake covered 45 minutes.
Increase temp to 425 degrees, remove cover and cook 15 more minutes until golden and bubbly.
Can be made assembled ahead and refrigerated, up to 24 hours.
Or, assemble and freeze before baking. When ready to cook, remove from freezer and defrost in the refrigerator for 24 hours. Increase cooking time by 30 minutes.
Lately, as I have less time and more responsibilities, I’ve been using a lot of high quality store-bought sauces to speed up classic dishes, like I did with these Creamy Chile Verde Enchiladas. What are your tips for making fresh, homemade dinners fast?
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