Budget Cooking...Comfort & Gourmet!


Saturday, December 12, 2009



Your Favorite Tomato Pasta Sauce
1 & 1/2 box Whole Grain Lasagna Noodles
2 lbs Ground Meat (Beef, Turkey or Chicken)
1 egg
16 oz Ricotta Cheese
1 8oz Brick Mozarella Cheese (Grated)
4 oz Parmesan Cheese
1 Large Onion Chopped
2 Cloves Garlic Chopped
Fresh Basil
Fresh Italian Flat Leaf Parsley


Soak Noodles in Hot Tap Water for 15 minutes.
Brown Ground Meat with Chopped Onions, Garlic, Salt, Pepper, Oregano, & Freshly Chopped Herbs.
Grate Mozarella Cheese. Set Aside
Mix Ricotta, Egg, & Nutmeg. Set Aside
Pour Sauce on Bottom of Pan.
Layer Noodles, Add Meat & Sauce.
Layer Noodles, Ricotta Mixture, Mozarella, & Parmesan Cheese.
Layer Noodles, Meat & Sauce.
Last Layer should be Noodles, Sauce & Cheese.

Soak Noodles in HOT Tap Water for 15 Minutes

Chopping Onion & Garlic in Mini Processor Keeps Hands Smelling Great

Add Chopped Onions & Garlic to the Meat

Add Salt & Pepper

Fresh Basil & Italian Flat Leaf Parsley

Freshly Chopped Herbs Added to the Onions, Garlic & Meat

Ricotta, Egg, Nutmeg


Thaw & Squeeze Spinach Before Adding to Ricotta Mixture


Sauce, Noodles, Meat, Sauce

Ricotta/Spinach, Mozarella, Parmesan

Final layer (Noodles, Sauce, & don't 4get the mozarella cheese)

Cook for 60 mins at 350 Degrees F. (Cover with Foil for 45 mins)

Yields 9 Generous Portions



justme said...

this looks so good, you dont know how much i LOVE italian food!!! I have never made my lasagna with spinach. May have to try cause with the spinach i usually just cheat with Amy's Veggie Lasagna.

1xellus1 said...

justme, thanks for commenting. A few tips for this!
Tastes better the 2nd day! next x I will do 2 eggs in the ricotta, & i will heat my sauce with the browned meat. if i had my way, i would def sneak some grated zucchini in the sauce. i have a few "squash haters" in my house. more fiber. it's almost like a free food wt. watchers wise! loved this stuff & the family DEVOURED it! i miss my italian sausage in my pasta dishes, but i haven't eaten pork in like 4 mos. trying to stay w/ that for health reasons. i think if i added some fennel seed & some crushed pepper to my meat, i could replicate some of that flavor. if you make this, plz share your experience. thanks:O)