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Mama’s Lasagna

Lasagna is a dish that I make typically every two weeks. That means we eat it more often than that, because there are only three of us, and it makes about 8 very large servings if I do a full 9×13 pan. Sometimes I do, sometimes I don’t– Josh is not a huge fan of leftovers.

This is also another dish that freezes really well, so occasionally I will do two smaller ones and throw one in the freezer so I have a handy go-to meal in a pinch. I did quite a few of those kinds of meals before we had Astaire, and they were so nice to have after the two weeks when all the family had to go back home, and we were still getting adjusted.

Your Favorite Spaghetti Sauce (I use this because it’s cheap and  good after all we do to it)

1lb Hamburger

Crushed Pineapple Tidbits

Garlic

1 half Onion

(Optional other vegetables you would like to add- Ex: Mushrooms, Eggplant, Blended up Veggie Your kid won’t eat like Broccoli or Cauliflower)

Lasagna Noodles

Cottage Cheese

Shredded Mozzarella Cheese

Ricotta Cheese

Italian Seasoning or Oregano (Both optional)

1 Egg

First step is to mix the ricotta, egg and Italian seasoning or oregano in a bowl as pictured above.  The egg makes the ricotta fluffy and helps it to bake better and not be clumpy.

Next you want to Brown your hamburger in a pan with your chopped onion.  Add in minced garlic and pineapple tidbits and any other vegetables that you wish to add into your sauce.  When vegetables are tender- pour in your favorite sauce.  (Be sure to start with a pan that is big enough to hold it all when you are finished so you don’t have a huge cleanup at the end!)

Now you can begin the assembly.  First layer is a bit of sauce.  Then a layer of uncooked noodles next you mix up blobs of ricotta mixture, cottage cheese, and a bit of mozzarella. There is not real method except madness. Then a bit of sauce, and more noodles.  I do this about two to three times until there is a noodle layer with just enough room for sauce only on top with a layer of mozzarella on top of that.

**Pictured here you can see how much garlic I use, but ignore the pineapple and use the whole small can you can get at the store- I ran out and hand to use what I had on hand. 

Cover with foil and bake on 350 for “a little over an hour”.  I meant to time it last time I did it, but life with a toddler gets messy!    I typically check it at around an hour, and then if it isn’t quite done, go with 10-15 minute intervals from there.  The last ten minutes I let it cook uncovered so the cheese gets kinda brown and yummy.

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2 responses to “Mama’s Lasagna

  1. jess May 2, 2011 at 3:19 pm

    now I’m hungry!!! A couple Questions, Do you freeze in a glass dish? Do you freeze after it has been baked or before? I was thinking of dinners I could freeze once little man got here…. this would be perfect!

    • Tayla May 2, 2011 at 3:36 pm

      I freeze them in my Pyrex Glass dishes. However- If I am remembering correctly, I cooked them first- let them cool completely, froze them. Then when you are ready to reheat- you need to make sure that you let them thaw or at least allow the glass to get to room temp before heating it in the oven. Otherwise you risk it cracking. Then I think you only need to heat it for like 20-30 minutes.

      Also, you could always get those disposable containers- the foil ones. That would make for less cleanup with a newborn 😉

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