Mile High Veggie Stacked Lasagna
By: Carole Burkhard from tootsweet4two.com
Mile High Veggie Stacked Lasagna
"Baked in a deep dish casserole pan, Mile High Veggie Stack Lasagna stands tall with delicious and distinct layers of veggie goodness! The bottom layer is a combination of ground beef and mild Italian sausage, so while packed with veggies, it is not vegetarian! Cheese and pasta sauce meld together with the rest of the ingredients to make this recipe one outstanding family favorite dinner!"
Serves8 People
Preparation Time30 min
Cooking Time1 hr 15 min
Cooking Vessel Size12 x 8 x 3 1/2
Ingredients
- 3 tablespoon Olive Oil, divided
- 13 ounce Bag of Fresh Spinach and Baby Kale
- 3 tablespoon Salt, divided
- 3 tablespoon Ground Black Pepper, divided
- 16 (16-ounce) Bag of Fresh Sliced Button Mushrooms
- 1 pound Ground Beef
- 2 medium Mild Italian Sausage Links, removed from casing
- 1 medium Red Onion, peeled and chopped
- 1 medium Green Bell Pepper, seeded and chopped
- 1 medium Red Bell Pepper, seeded and chopped
- 1/2 medium Yellow Bell Pepper, seeded and chopped
- 1/2 medium Orange Bell Pepper, seeded and chopped
- 1 teaspoon Italian seasoning, divided
- 2 large Cloves Garlic, peeled and finely minced
- 1 box Lasagna Noodles (8.8 ounce), No-Boil, Oven-Ready
- 1 (16-ounce) Carton Part-Skim Ricotta cheese
- 4 cup Shredded Mozzarella cheese, divided
- 1/4 cup Shredded Parmesan cheese, divided
- 48 ounce bottle of favorite Pasta Sauce
- 3 each leaves of Fresh Basil, for garnish (optional)
- Non-stick cooking spray