No ricotta? No worries. If lasagna isn’t possible, don’t give up. Italian bake is just as tasty. Don’t believe me? Try it for yourself. Oh, and don’t forget to modify based on what you have on hand. It’s a recipe built on improvisation. Olives would be a great addition. Experiment and enjoy!
Italian Casserole Bake:
1 lb. lasagna noodles, cooked al dente – $.75
26 oz. jar spaghetti sauce (You can make your own with tomato sauce and herbs. Better choice.) – $1.29
1 can sliced mushroom – $.59
1 1/2 cup cup shredded mozzarella cheese – $1.59
1/4 cup Parmesan cheese – $.50
1/2 green pepper, diced – $.25 (on sale, 4/$1)
1 lb Ground Beef – $2.42
1 small onion, finely diced – $.15
1 Tbsp dried basil – pantry
1 tsp diced garlic – pantry
1 tsp dried oregano – pantry
1/2 tsp salt and pepper – pantryCOST: $7.54
Cook lasagna pasta as directed on package. Slightly al dente is best.
In large skillet, brown ground beef and crumble. When near fully cooked, add mushrooms (drained), green peppers, onion, dried basil, oregano and garlic. Saute for 2-3 mins. Add Parmesan cheese, stir and set aside.
Using a 13 x 9 inch baking dish, drizzle olive oil on bottom and place one layer of lasagna noodles. Next, add meat mixture, sprinkling (approx 1/2 your meat mixture) over noodles. On top of meat, spread tomato sauce (1/3 per layers). Top layer with mozzarella, add more lasagna noodles and repeat process. Top with remaining sauce and cover.
Bake at 350 for 30 minutes. Remove foil and sprinkle remaining mozzarella on casserole. Return to oven for 15 more minutes, or until cheese is nicely browned.
Pair with fresh broccoli ($1.39), steamed and garlic bread. I know, I cheat with garlic bread because my local store has it for $1.99 (two split loaves, frozen. 1/2 is enough for a meal.
GRAND TOTAL: $9.93
