Lasagna

This is such an easy way to get veggies in for kids...We have to do a small one for our dairy free girl... hers has soy or rice based cheese but other than that it has the same fixings...
1 box wheat lasagna noodles (may not use all)
1 lb ground meat
1-2 cans crushed tomatoes (or jar of fresh canned)
1 small can tom. paste
oregano
basil
sugar
salt
pepper
onion
garlic in oil
red/green peppers
sliced mushrooms
1 each sliced zuchini and squash
leaves of spinach
1 large container ricotta
1/2 cup fresh shredded parmesan
parsley
2-2 1/2 cups fresh shredded mozzerella


Boil lasagna noodles for 7 minutes... they will be firm, but continue to cook in oven.  Brown a lb of bison (or ground beef or ground turkey) with 1 cup of minced onion and peppers, a spoon of minced garlic... once browned add a large can of crushed tomatoes (we use 2 cans) a small can of tomato paste and 2 T basil, 1 T oregano, 1 tsp sugar, 1 tsp salt, 1 tsp pepper...mix well.


mix ricotta, 1 T parsley and parmesan

spoon a tablespoon-ish of sauce in casserole dish, then 3 lasagna noodles, spread ricotta mix over noodles, spread mozzerella over ricotta,layer spinach leaves and mushrooms, another layer of noodles, then squash/zuchinni layer, sauce, more noodles and repeat until filled dish and top with mozzerella.  Bake 350 for 15 minutes.  IF you have picky veggie eaters, chop the veggies very small in chopper and add to meat/sauce mixture... we add carrots as well.  If veggies are steamed they mush well in sauce!