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recycled meal-penne pasta lasagna

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This dinner idea came about at my husbands suggestion, because we had left over penne pasta from a previous dinner. He asked me to make Lasagna. The results were as good if not better than the original dinner. We loved this meal idea. There is nothing like reinventing a different meal idea from the original. Once my daughter saw the picture on FB she wanted to make it right away, but I didn't have the recipe posted yet. I sent her the pictures reviewed them with her, & she made the dish from the pictures I sent and said her boyfriend loved it. I am betting you will Love it too.

(1 rating)
yield 8 -10 depending on the portion size
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For recycled meal-penne pasta lasagna

  • MEAT MIXTURE
  • 2 Tbsp
    coconut oil or olive or canola
  • 1 1/2 lg
    onions chopped
  • 1 1/4 lb
    ground turkey
  • 1 1/2 lb
    ground round
  • 1 1/2 tsp
    steak seasoning (like montreal)
  • 1 1/2 Tbsp
    granulated garlic powder (not garlic salt)
  • RICOTTA MIXTURE
  • 32 oz
    ricotta cheese (good quality)
  • 6 lg
    eggs, room temperature
  • 1 Tbsp
    italian spices
  • REMAINING INGREDIENTS
  • 6 c
    cooked penne pasta, (or pasta of your choice)
  • 1 1/2 lb
    shredded mozzarella cheese
  • 8 oz
    6 cheese italian cheese shredded
  • 1/2 c
    shredded cheddar cheese(optional)
  • 4-5 c
    chunky pasta sauce( i used my recipe for rainy day chunky pasta sauce)

How To Make recycled meal-penne pasta lasagna

  • 1
    PREHEAT OVEN TO 375 DEGREES F. Chop onions & set aside.
  • 2
    Heat Oil in skillet and then add the chopped onions, sauté for about 5-7 minutes.
  • 3
    Now add both ground Round and ground Turkey. Cook until meat is browned.Add the steak seasoning and garlic powder, stir to blend.
  • 4
    When browned, drain meat in a strainer or colander to remove any excess liquid or fat.
  • 5
    Add the pasta Sauce to the drained meat mixture at least 4 cups of sauce. Stir until sauce is mixed into the meat mixture.
  • 6
    Spray baking dish with non stick cooking spray. Sprinkle bottom of dish with a small amount of shredded cheese.
  • 7
    Prepare the ricotta mixture by adding the eggs to the ricotta in a medium size bowl along with the Italian seasoning. Beat well until combined and smooth.
  • 8
    Add half of the cooked pasta into the prepared baking dish then top with about 1 1/2 cups of mozzarella cheese, and half of the 6 cheese Italian blend.
  • 9
    Add half of the meat mixture, spreading it out evenly over the top. Top meat mixture with half of the ricotta mixture.Repeat same steps with remaining ingredients.
  • 10
    Then top with the remaining ricotta mixture. I add in dollops and then spread it out evenly.With the final addition of shredded cheese I like to add a bit of cheddar on top for color.
  • 11
    Bake in preheated 375 degree F. oven for about 45 minutes until hot and bubbly.
  • 12
    Remove from oven and allow to sit at least 25 minutes before cutting. Serve with your favorite garden salad and Garlic Bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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