Menu Monday- Lasagna Week!

by - Monday, September 09, 2013

We are eating lasagna all week, so that is awesome. Lasagna is basically the best meal ever, and it feeds us for days, so it may be the ultimate meal. This is all we will have on the menu for the whole week. This picture isn't the most appetizing ever, but it tastes delicious.

This is basically the recipe we use for our lasagna, `It's long. Brace yourself. 

1 lb bulk italian sausage
1 med onion (we use yellow) chopped
4-5 cloves garlic, crushed
1 red pepper
1 zucchini, cut into half moons
2 tbsp. parsley flakes
1 tsp. sugar
1 tsp. dried basil leaves
1/2 tsp. salt
1 16 oz can of diced tomatoes, undrained
24 oz. tomato sauce ( we use prego)
12 uncooked lasagna noodles (we usually make 16)
1 16oz carton of low fat ricotta (we could probably use half, because we throw a lot of it away)
1/4 cup grated Parmesan cheese
1 tbsp. parsley flakes
1 1/2 tsp. dried oregano leaves
2 c. shredded mozzarella (again, we use a lot less than this... take it easy on the cheese)
1/4 cup Parmesan cheese

The trick is that three things need to be going on at once:

1. Start a large pot to boil. Cook the noodles as directed on the box.

2. Cook and stir the sausage, onion, and garlic in10 inch skillet until sausage is brown. Drain. Then cook the peppers and zucchini briefly in the same pan. 

3. In a sauce pan, stir in 2 tablespoons parsley, sugar, basil, salt, tomatoes, and tomato sauce. Break up the tomatoes (you can add 1 tsp red pepper flakes to make it spicier). 

Heat to boiling, stirring occasionally, reduce heat. Pour in sausage and veggies

Simmer uncovered until slightly thickened (takes about a half hour-45 minutes). 

 While everything is cooking or simmering, mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, the oregano, 1 egg, and salt and pepper into the mixture

Now it is time to put it all together! This is an illustration, so when you do this, start from the bottom:

2/3 cups Mozzarella
Here is the step by step (I just use the picture, but whatever works is fine):

Spread 1 cup of sauce into the bottom of an ungreased 13x9 inch baking dish and top with 4 noodles. 

Spread 1 cup of cheese mixture over noodles (keep it thin!!! Everything doesn't have to be completely covered for the taste to come through). Spread sauce over the cheese (lots of sauce!) Sprinkle with 2/3 cup Mozzarella cheese. 

Top with  noodles and sauce. If you have extra sauce, keep it! You can put it on the top when you reheat. Sprinkle with Mozarella and Parmesan cheese.

Bake covered at 350 degrees for 35 minutes, then uncovered for 7-12 minutes more. Let it stand for at least 15 minutes before cutting. 

You May Also Like