Bacon Lasagna Recipe

Veggies

½ cup chopped Red Pepper
½ cup chopped Red Onion
1 chopped Jalapeño
1 chopped Serrano Pepper
1 cup Spinach
1 chopped Garlic Clove
½ tsp Garlic and Herb Seasoning
Salt/Pepper to taste
1 tbsp olive oil

Place all veggies and the olive oil into a pan and sauté the veggies until they start to turn soft

Sauce

2 cans Tomato Sauce
1 can Tomato Paste
1 whole Roma Tomato
¼ tsp Oregano
¼ tsp Basil
¼ tsp Italian Seasoning
¼ tsp Parsley
¼ tsp Thyme
¼ tsp Red Pepper Flakes
3 Garlic Cloves
1 tbsp Bacon Grease
2 tbsp chopped White Onion
¼ cup Parmesan Cheese
Salt/Pepper to taste

Combine the sauce ingredients in a blender and pulse until fully mixed together and clumps are gone

Base

7 Lasagna Noodles (no boil noodles)
1 24oz carton Cottage Cheese
1 package Smoked Uncured Bacon (cooked on a skillet pan)
1 can Tomato Sauce (used for cooking the ground beef)
1 pound Ground Beef (cooked over the stovetop until the meat is brown)
½ cup Mozzarella Cheese
Large Casserole Dish for cooking the Lasagna

Combine cottage cheese and the sauce. Fill the bottom of the large casserole dish with 3.5 noodles, veggies, meat, 5 pieces of bacon per layer, sauce/cottage cheese mix, and mozzarella cheese (in that order). Continue to add layers until you run out of ingredients. Garnish with Basil, Parsley, Parmesan Cheese, and Bacon Crumbles

Preheat oven to 375 Degrees and cook for 40-50 min until top is golden brown and noodles are soft. Let stand for at least 10 minutes. Times may vary slightly, so make sure to consistently check on your lasagna. Enjoy the epic bacon deliciousness!

Healthy Veggie Lasagna Recipe

Veggies:
3/4 cup sliced mushrooms
3/4 cup chopped zucchini
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red (or white) onion
3/4 cup spinach
1 tbsp olive oil to cook the veggies
1/2 tsp garlic/herb seasoning
salt/pepper to taste

Place ingredients in a pan with garlic/herb seasoning, the salt and pepper, and olive oil and sauté vegetables for about 5 minutes or until ready (they will be a little softer than they're supposed to, but do not let them get mushy; spinach will also be wilted)

Sauce:
1 tbsp pesto sauce
3 cloves garlic
1 can tomato paste
2 cans tomato sauce
1/4 cup chopped yellow pepper
1/4 tsp oregano
1/4 tsp basil
1/4 tsp crushed red pepper
2 tbsp chopped white onions
salt/pepper to taste

Place ingredients in a blender and push "puree" until the sauce looks ready and isn't clumpy

Base:
7 lasagna noodles, cooked and cut in half
1 (15-ounce) carton cottage cheese
1/2 cup mozzarella cheese
1 tsp parmesan cheese (to sprinkle on top)

Preheat the oven to 375 degrees

Combine cottage cheese and sauce. Fill the bottom part of an 8 inch square baking pan (or dish) with noodles, put veggies on top, the sauce/cottage cheese mix, and then mozzarella cheese. Continue to add layers until you run out of ingredients, but make sure that there are noodles on the very top. Put a little bit of the sauce/cottage cheese mix on top and then sprinkle 10 shakes of parmesan cheese on top.

Place finished lasagna in the oven for 30minutes covered. Uncover and then bake for 20 more minutes. Let stand for at least 10 minutes. Times may vary slightly, so make sure to consistently check on your lasagna!

Enjoy :)