2 lb. ground meat (I used ½ chicken ½ pork)
1 tsp. steak seasoning
2 tsp. garlic salt
2 lb. pasta (I used 1 lb. veggie tri color fusilli and 1 lb. bowtie)
1 c. ricotta cheese
1 c. greek yogurt
2 jars cheddar cheese sauce (too lazy today to make my own!) Alfredo will work too!
2 c. shredded cheese
Olive oil

Brown meat in olive oil. Sprinkle with garlic salt and steak seasoning. Drain well. Reserve pan liquid to add into pasta water for extra flavor. Mix ¾ c. ricotta cheese with cooked meat and set aside.
Cook pastas according to directions, adding reserved pan liquid from cooking the meat.
Mix one jar of sauce and greek yogurt with fusilli and layer in bottom of deep lasagna pan.
Top with meat/ricotta mixture. Spread ¾ c. shredded cheese over top evenly.
Mix second jar of sauce, ¼ c. ricotta and bowtie pasta.
Layer over meat and top with half the remaining cheese.
Bake 30 minutes at 350 degrees. Top with remaining shredded cheese and melt until golden under broiler.
Verdict: Yummy. Again, the variations are endless!! This variation is our current favorite. Layering is important so that you have the distinct flavors of each layer.
I keep cooked ground meat , sausage and chicken in the freezer most of the time, so I used what I had on hand. I also buy the cheese sauce whenever it’s on sale and keep it in the pantry. There’s a new gluten free, fat free one I was afraid to try, but once you have it in the recipe, you can barely tell. It is more expensive, though and rarely goes on sale. I keep pasta in the pantry from BOGO sales, but sometimes end up with mismatched types, which actually really led to me trying this out in layers instead of just combining everything. I buy shredded cheese every week, since we are all cheese lovers. You can easily make this meatless by using soy crumbles or tofu. You can add in any roasted veggies (like onions, mushrooms or peppers) you like. I was really going for a simple cheeseburger flavor.