Sausage and Grilled Vegetable Lasagna
- 2 lbs. hot Italian sausage
- 1 lb. lean ground beef
- 1 lg. onion, chopped coarsely
- 3 green peppers, chopped coarsely
- 3 zucchini, cut length wise and sliced 1/2-inch thick
- olive oil
- 1 sm. container Ricotta cheese
- 1 egg
- dried basil and oregano
- 2 jars Prego Roasted Garlic and Herb sauce
- 3-4 lbs. mozzarella cheese
- 2 C. fresh Parmesan cheese
- 1 box lasagna noodles
- salt, pepper and dried garlic seasoning to taste
Brown ground beef and sausage and season with pepper, salt and dried garlic. Set aside. On a cookie sheet sprayed with non-stick spray, spread coarsely chopped onion, green pepper and zucchini. Drizzle with olive oil. Sprinkle pepper, salt and dried garlic seasoning over vegetables. Roast in oven at 425 degrees for about 25 minutes. Switch oven to low broil setting for the last few minutes. Set aside.
Mix ricotta, egg, dried basil and dried oregano to taste. Boil pasta according to instructions on the box. Drain and drizzle with olive oil to keep from sticking together.
Mix 1 1/2 jars Prego sauce with meat mixture. In 13x9-inch baking dish, spray with non-stick spray. Pour 1/4 jar sauce on bottom of pan and spread to cover. Layer pasta side by side with 4-5 lasagna noodles and one across the top to cover entire bottom of pan. Spread 1/2 ricotta mixture over noodles. Spread 1/2 vegetable mixture on top of ricotta. Spread 1/2 meat mixture over vegetables. Cover with mozzarella cheese. Layer noodles again to cover entire pan. Repeat layering in same fashion. Cover noodles with remaining 1/4 jar sauce, layer with mozzarella cheese and top with Parmesan cheese. Bake for 30+ minutes at 375 degrees until cheese is melted and golden brown.
Let sit for 10 minutes before cutting. Serve with garlic bread and Italian salad.