This is a sponsored post by Vero Gusto Sauce. All opinions are my own.
Weeknight dinners can often become monotonous so it’s always a good idea to infuse some inspiration into your meals. And I did just that when I grabbed Barilla®’s Vero Gusto® sauces from Kroger. Made with the finest regional ingredients of Parma, Italy, my favorite is the Tomato & Basil and Sicilian Herb sauces – perfect for pasta, soups, and even curries! Plus, when I started using the Vero Gusto® Tomato & Basil sauce for my lasagna, it elevated my dish to another level and now the kids keep requesting it weekly! Found in the pasta aisle at Kroger (or your grocery store), the Vero Gusto® Tomato + Basil and Sicilian Herb sauces have become a staple in both my pantry and my weeknight cooking. They complement all of my dishes by adding an authentic flavor to every meal and the versatility is always amazing. Here is one of my easy weeknight lasagna dinner recipes where I use the Barilla® Vero Gusto® sauce, because it complements all to hidden veggies so beautifully that my boys never even notice! Also, a huge time saver is to make two pans at once and freeze one for another night
(note: if freezing, only complete up to step 5 before freezing. Do step 6 when ready to eat).
Delicious Lasagna with Vero Gusto® Sauce Ingredients:
- 1 20 oz. jar of Vero Gusto® sauce (I prefer Tomato & Basil for this dish)
- 2 lb. ground beef -2 cups chopped zucchini-1 cup diced onions
- 2 cup chopped mushrooms
- 1 tsp garlic paste-1 cup spinach-3 tbsp freshly chopped parsley + basil
- 12 strips of Barilla® lasagna noodles
- 16 oz. ricotta cheese
- -1 cup of fresh mozzarella
- -1 cup of parmesan
- -1 egg-Salt + pepper (to taste – I stick to 1 tsp for salt and half tsp for pepper)
- Other vegetables based on your preference (I just throw in whatever veggies I have that day!)
–Step 1: Sauté onions in olive oil until edges brown. Then add garlic to the pan and mix together with ground beef until the pink goes away. Then add sugar, fresh herbs, salt and pepper. Then add chopped mushrooms, zucchini and spinach to the same pot and sauté for 5 minutes.
Step 2: Once all the vegetables have softened (about 5 minutes), mix in the Vero Gusto sauce and let simmer on low for about 30 minutes.
Step 3: Boil water and make lasagna noodles according to instructions on the box. Then drain and set aside.
Step 4: In a mixing bowl, add the ricotta cheese with egg and 1/2 teaspoon salt. Start preheating the oven at 375 degrees.
Step 5: In a deep baking pan, spread 1 cup of meat sauce, followed by noodles. Then spread on half the ricotta cheese, followed by mozzarella and parmesan cheese. Repeat the layers one more time. Once done, cover pan with foil.
Step 6: Bake lasagna for 30 minutes with the pan covered in foil, then remove the foil and bake for another 20 minutes!
Step 7: Bon Appetit!