Beef and Pesto Lasagna (using ingredients from the pantry!)

In continuation of "eating my cupboards bare"as a method of pantry spring cleaning, I bring you:

Beef and Pesto Lasagna

I don't have a recipe for lasagna that I follow, so bear with me as I attempt to recount what I actually put into this meal. 

Brown some ground beef - I used about 1/2 of a pound. Also, add in any veggies you have sitting around, like onions, peppers, carrots, or celery. Yes, carrots and celery are acceptable for lasagna. I had no veggies, so I added some portobello mushrooms that were about to grow legs. 

Since I'm cleaning out my pantry (and freezer), and since I didn't have any cottage cheese or ricotta cheese, I thawed some homemade pesto sauce for one of my lasagna layers. 

Other random ingredients from my pantry/freezer/fridge that made their way into this lasagna included some mozzarella cheese, 1/4 of a can of sliced black olives, parmesan cheese, minced garlic, home-canned pasta sauce, and 1/2 of a box of no-cook lasagna noodles. 

Layer all that random stuff into a lasagna-like form. Since there are only two of us, we use a loaf pan for lasagna, making it the perfect portion for dinner and our lunches the next day. 

Ingredients salvaged from the pantry/freezer/fridge: 

  • 1/2 of a box of no-cook lasagna noodles
  • 1 cup of homemade pesto sauce
  • 1/2 of a can of sliced black olives
  • 1 cup of portobello mushrooms
  • 1/2 pound of ground beef
  • Minced garlic
  • Parmesan and mozzarella cheese

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