Lasagna Recipe Half Baked Harvest

Cook 5 minutes until fragrant.

Lasagna recipe half baked harvest. On a baking sheet toss together the butternut squash olive oil and a pinch each of salt and pepper. Cook 3 4 minutes until the butter is lightly browning. When the oil shimmers add the ground meat and brown all over about 5 to 8 minutes.

Sprinkle the remaining 1 cup of fontina on top then the parmesan. Stir in the sun dried tomatoes lentils 1 4 cup water. Reduce the heat to low add the bell pepper garlic oregano thyme fennel crushed red pepper flakes and a pinch each of salt and pepper.

Top with pepperoni if using. Lightly butter a 9x13 inch baking dish. Preheat oven to 375 degrees f.

Heat the olive oil in a large oven safe skillet. Melt the butter in a medium sauce pan. Add the onion garlic and red pepper and cook stirring until the veggies are softened about 5 minutes.

Grease a 9x13 inch pan. Heat the olive oil in a large soup pot over medium heat. In a medium saucepan melt together the butter garlic sage rosemary fennel and a pinch of red pepper flakes.

Add the remaining lasagna and the remaining pumpkin sauce. Cook until the noodles are al dente and the lentils are soft about 15 minutes. Butter a 9x13 inch pan.