Reprinted from The Fresh 20 by Melissa Lanz. Copyright © 2013. Published by William Morrow Cookbooks.
|1 tablespoon grape seed oil||1 cup shredded mozzarella cheese|
|1/2 yellow onion, chopped||2 pounds shredded Brisket|
|2 cloves garlic, minced or pressed||1 can (15-ounce) diced tomatoes|
|1/3 cup tomato paste||1 cup part-skim ricotta cheese|
|2 tablespoons dried oregano||1/4 cup fresh basil leaves, torn into pieces|
|1/2 teaspoon kosher salt||1 head red leaf lettuce, separated into leaves, washed, dried, and cut into bite-sized pieces|
|8 ounces whole wheat lasagna noodles, broken into 2-inch pieces|
Heat the oil in a medium sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 to 4 minutes, until softened.
Mix in the tomato paste, stirring to coat the onions. Stir in the oregano and salt.
Arrange the noodle pieces in an even layer on top of the onions. Sprinkle the mozzarella over the noodles. Add the brisket to the pan over the noodles. Cover the meat layer with the tomatoes, including the juice.
Cook over medium heat for 15 to 20 minutes, until the noodles have absorbed the liquid and are soft.
Top the lasagna with a few dollops of the ricotta and sprinkle with the basil.
For the green salad: in a salad bowl, toss the lettuce with the shredded carrots and red bell pepper. Chill, then toss with the dressing or serve right away.
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