This is lasagna for people who only eat ricotta in cannoli. It’s also a decent way to eat a lot of vegetables without feeling like you’re eating a lot of vegetables. Which is really the best way to eat a lot of vegetables, wouldn’t you agree?
Anyway, go ahead and put a big pot of water on the stove for the noodles. While the water is coming to a boil, brown your ground beef. When the beef is done, drain any excess fat and put the beef in a large bowl. If your water’s come to a boil, cook noodles according to package directions – for my 9X13″ dish, I only need 9 noodles to make 3 layers of noodles. I had a different dish that I thought was a 9X13, though, and it was a bit longer but thinner, so…might want to check for yourself.
While the noodles cook, put the mixed vegetables in with the beef. Grate a wedge of asiago cheese and toss 2 cups of cheese in the bowl as well. (Parmesan is ok, and I’ve also used gruyere in this and enjoyed it.)
Pour about 3/4 of the pasta sauce in with the rest of the filling, and add the ketchup. Stir the filling all together. It should look kinda tasty by now.
Spread enough of the remaining pasta sauce, just a few spoonfuls, in a 9X13″ dish, to put a very thin coating of sauce in the bottom of the dish. Lay down the first layer of noodles, followed by half of the filling. A second layer of noodles, the other half of the filling, and top with a last layer of noodles. Spread the last few spoonfuls of sauce on the top, and top with the half a cup or so more cheese.
- Lasagna noodles (enough to make 3 layers in a 9X13″ pan, probably 9)
- 1 1/3 pounds ground beef
- 16 oz bag of frozen mixed vegetables, thawed
- a wedge (they’re roughly 2/3 lb?) of asiago cheese
- 3 tablespoons ketchup
- 1 large jar of pasta sauce
Start heating a large pot of water to boil your pasta. Brown the ground beef, drain, and place in a large bowl.
Begin boiling the pasta according to package instructions, and preheat your oven to 350 F. Grate 2 1/2 cups of the cheese, and put 2 cups in with the beef. Add the frozen vegetables, ketchup, and 3/4 of the pasta sauce in the bowl and mix until well combined.
Spoon a small amount of the remaining pasta sauce into the bottom of a 9X13″ pan, spreading to create a thin coat. Drain the cooked pasta and put down a layer of noodles to cover the bottom of the pan. Cover with half of the filling. Put down another layer of noodles, and add the other half of the filling. Put on the top layer of noodles and then cover with the remaining pasta sauce. Top with 1/2 cup more of grated cheese and bake for 35 minutes.