Sounds Greek to me
Lasagna has an interesting history. Its origins can be traced back to ancient Greece, where they had a flat dough cut into strips called laganon. When the Romans defeated Greece in the second century BC, they started adapting much of Greek culture, including using this noodle.
Evolution of a favorite
The Roman lasagna was quite different than what we have today, though. Tomatoes were not native to Europe, so the filling between the layers of noodles lacked that modern characteristic. Not until after Columbus made his journey across the ocean were tomatoes known to Europeans, as the plant is native to South America. No recipes using tomatoes can be found in any of their cookbooks until the late 1600s. Italian immigrants brought their version of lasagna to the United States in the 1800s, where the dish was adapted and revised, eventually becoming the tomato-and-ground-beef dish we enjoy today.
This recipe is very representative of what people consider traditional lasagna today, but with extra nutrition snuck in by using Activz Mixed Veggie Powder. This is a great dish to serve when guests are over, as it easily serves quite a few people. For a larger crowd, you can bake two at the same time, serving up to 16 people. Paired with a nice side salad or some hot bread, it makes a meal that is sure to please your visitors.
- 1 red onion
- 1 1/2 pound ground beef
- Salt and pepper (to taste)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 (14.5-ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon Activz Mixed Veggie Powder
- 15 ounces ricotta cheese
- 1 egg
- 2/3 cup Parmesan
- 1 pack oven-ready lasagna noodles
- 1 pound mozzarella
- Preheat oven to 350.
- Chop onion. Cook over medium-high heat until slightly browned.
- Add ground beef and cook until browned.
- Season with salt, pepper, Italian seasoning and garlic powder. Add diced tomatoes and tomato paste. Stir until evenly distributed.
- Stir in Activz Mixed Veggie Powder and take the pan off heat.
- In a medium bowl, mix ricotta, egg and Parmesan.
- Place a thin layer of sauce on the bottom of a 9×13 inch glass pan. Put a layer of lasagna noodles over it. Spread over 1/3 of the ricotta mixture, then 1/4 of the sauce, followed by 1/4 of the mozzarella. Repeat for two more layers. Add a final layer of noodles, the remaining sauce, and top with the rest of the mozzarella.
- Cover lasagna with aluminum foil. Bake in oven for 30 minutes.
- Remove aluminum foil and bake for another 10 minutes.
- Remove from oven and let stand for 5–10 minutes before serving.