Using garden produce year round is such an awesome thing! I’m totally bias, but I think it tastes WAAAAAAYYYYY better! I have been making spaghetti sauce for a couple of years now, but this winter I decided to try using it to make lasagna too! After quite a bit of lasagna tasting, I feel it is ready to share with you!

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Garden Lasagna

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Ingredients:

• 1 box oven-ready lasagna noodles (gluten-free or regular)
• 1.5 pounds ground beef
• 1 pint jar Homemade Spaghetti Sauce (or preferred spaghetti sauce)
• 2 jars (half pint) tomato sauce (I used the sauce described in this post)
• 1 onion
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon pepper
• salt to taste
• 1 egg
• 1 tablespoon dried parsley
• 8 ounces shredded mozzarella

Directions:

1. Preheat oven to 425 Fahrenheit (or according to pasta instructions).
2. Place ground beef in large skillet and brown. Drain excess water and grease.
3. Add spaghetti sauce, 1 jar tomato sauce, and onion to the meat and heat to a simmer.
4. Add basil, oregano, pepper and salt. Mix and allow to simmer on low.
5. Whisk egg and parsley together. Saving enough cheese to top your lasagna, add the mozzarella and mix.
6. Prepare a 9X13 inch pan with nonstick spray. Put a thin layer of sauce on the bottom of pan.
7. Add a layer of noodles, then cheese mixture, then sauce. Repeat until you have 3-4 layers with noodles on the very top. I like the noodles, so I use very thin layers of cheese and sauce.
8. After the top layer of noodles, add remaining plain tomato sauce and add about 2-3 cups of water to the edges of pan. Top with remaining mozzarella cheese.
9. Cover with tin foil and bake at 425 Fahrenheit for 40 minutes. Decrease temperature to 375 Fahrenheit, remove tin foil, and bake for another 20 minutes.
10. Allow to rest 15 minutes before cutting and serving. Enjoy! 🙂