Spetzque
Submitted by missspock
A unique lasagna layered with seasoned ground beef, spaghetti sauce, olives, corn, peas, and melted mozzarella. This family-size casserole puts a creative Midwestern spin on classic Italian lasagna.
YIELD
6 servingsPREP
40 minCOOK
30 minREADY
80 minLasagna meets casserole creativity in this layered wonder that throws the rulebook out the window.
Seasoned ground beef with olives and onion gets simmered in spaghetti sauce, then layered between lasagna noodles with sweet corn and green peas tucked in between.
A blanket of melted mozzarella finishes it off.
It’s the kind of hearty, unfussy dinner that feeds six to eight and somehow gets better as leftovers the next day.
Chef Tips
- Let the lasagna rest a full 10 minutes after baking. This lets it firm up so the layers hold together when you cut.
- Thaw the corn and peas completely and pat them dry so they don’t add excess moisture to the layers.
- Use your favorite jarred spaghetti sauce, or swap in homemade marinara if you have some on hand.
Ingredients
Directions
Cook lasagna noodles according to package directions and drain.
Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat.
Drain. Return to pan Add olives and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce and seasonings; Heat through, stirring occasionally; set aside. Preheat oven to 350?F. Place 3 noodles in bottom of 13×9 inch baking dish . Spread half the beef mixture over noodles, then half the corn and peas. Repeat layers ending with noodles. Bake lasagne 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting.
Comments