A hearty pasta casserole. Tastes scruptious. Family really enjoys it.
Portion size6 servings
Credits :Donna Cross
1. Cook pasta according to package instructions. 2. While pasta cooks, dice onion, garlic, sweet peppers and saute in frying pan with a little canola or olive oil. 3. Remove onions etc from pan to plate. 4. Brown ground beef (or ground turkey) in pan, season with 1 tsp garlic powder and a dash of worstershire sauce (for zing). 5. Remove beef from pan and discard excess oil. 6. Add half jar of tomato sauce and season with 1 tsp garlic powder, oregano and basil. 7. Return beef and onions, garlic and peppers to the pan and stir with the sauce. 8. Shred a medium zucchini into the mixture and stir. 9. Spread a couple tablespoons of tomato sauce to cover bottom of glass lasagna pan. 10. Layer half the pasta, a few tablespoons of tomato sauce, half the meat mixture, and spread half the shredded cheese. Add some remaining tomato sauce on top. Repeat the layering, finishing with the cheese on top. 11. Put in oven for 20 minutes at 350 F to melt the cheese. If making day ahead, you can cover with foil and put in fridge until ready to heat up. 12. If heating the next day, take out of fridge about 1/2 to 1 hour before heating and put in oven to cook slowly for 30 to 40 minutes at 350F.