Lasagna & Spaghetti? Yes, please...

Birthday time, and the kids requested Spaghetti & Meatballs. Again? I kinda whined on the inside....yep. Again. So, I suggested that we try some Lentil Meatballs this time, using their favorite Lentil Burger recipe, and they nearly jumped out of their skin with excitement. And it worked! It was so delicious!
So, for Meatballs, take this recipe, and instead of making patties, make balls. Cook for a little less time and voila!

The sauce I used was the following:
1 small onion, chopped
1 green bell pepper, finely chopped
10 large button mushrooms, chopped or sliced
1 cup grated carrot
2-3 large clove garlic, minced
2 Tablespoons extra virgin olive oil
1 1/2 quart diced tomatoes
1/3 cup spaghetti sauce mix
2-3 cans tomato sauce
1 can tomato paste

In a large pot, lightly saute chopped veggies in olive oil add garlic and saute a bit longer. Add remaining ingredients.  Slowly bring to a simmer stirring frequently.  Add any wanted seasonings to taste

4 tsp. vegetable broth powder

2 tsp. dried oregano

1 tsp. dried basil

1 tsp. crushed fennel

1 tsp. sea salt or to taste

1/2 tsp. pepper

Simmer at least 1 hour. Add meatballs and gentle stir. Serve over your favorite pasta.

 

 

Save 2-3 cups sauce prior to adding the meatballs for lasagna later in the week, or to freeze for later.

Lasagna

15 sprigs fresh parsley, take leaves off and finely chop

1/4 lb fresh spinach, finely chopped

3 c ricotta cheese

16 oz Italian cheese mix (mozzerella, asiago, romano, provolone)

3/4 c Parmesan

2 t dried basil (or finely chopped fresh basil)

2 t oregano

1 t fennel

1 t sea salt

1/2 t fresh pepper

9 lasagna noodles, cooked

Sauce

Mix together all ingredients except noodles & sauce. Place 3 noodles in sprayed 9x13 pan. Top with 1/2 cheese mix. Top with 3 more noodles and rest of cheese mix. Top with remaining noodles and sauce. Bake in 350 oven for 30 minutes covered in foil. Sprinkle with a bit of Parmesan and bake uncovered for 15-20 more minutes until bubbly. :)