Even though most of us in our family…80% of us to be exact…are not eating dairy foods right now, I still stock up on cheeses when they are on sale so I can make lasagna for Steve’s lunch. I make a 9×13…and it will last him 8 lunches. I cut 4 pieces off and store them in the fridge. And the other 4 pieces go in to the freezer in individual baggies for him to enjoy the following week or two…whenever he needs a break from the typical turkey and cheese sandwich.
In a recent interview with Time.com, I was asked what was the recipe that I had yet to pull off for $5. My answer: Lasagna.
While I could certainly make an 8×8 for $5 given the right sale prices, that would just be weird…because lasagna is meant to be made in a 9×13 pan. So let’s double the $5 price point and make a 9×13 for $10.
Homemade Lasagna with Garden Herbs
Yield – 8 servings
Preparation Time – 30 minutes
Cooking Time – 40 minutes
- 12 lasagna noodles ($1.50)
- 1.3 lb. ground beef ($1.93)
- 1 28 oz. jar spaghetti sauce ($1.49)
- Fresh herbs from the garden
- 16 oz. container ricotta cheese ($2.19)
- 1 egg ($.10)
- 10 slices provolone cheese ($1.49)
- 2 cups shredded mozzarella cheese ($.99)
(There are probably a gazillion ways to layer a lasagna. I’ll share mine.)
- Cook lasagna noodles.
- Make meat sauce by browning ground beef, draining and then mixing with spaghetti sauce.
- Pick some fresh herbs from the garden. Basil, oregano and thyme. If necessary, substitute about 2 teaspoons dried Italian seasonings.
- Chop fresh herbs. (The fresh herbs will make your house smell amazing when this lasagna is in the oven. I seriously wish I could bottle up the smells and transmit them through the computer.)
- Mix the fresh herbs in with the ricotta cheese and egg.
- Layer 4 of the the no boil or the boiled lasagna noodles in the bottom of the greased 9×13 pan. Add the meat sauce.(I was not paying attention and only did 3 lasagna noodles on the bottom…leaving me with an extra noodle!)
- Top with 5-6 slices provolone cheese.
- Spread the ricotta cheese on top. Then repeat with noodles, meat, cheese slices, ricotta.
- Top with layer of noodles, then shredded mozzarella cheese.
- Bake at 350 for 30-40 minutes, or until bubbling and cheese has melted on top.
(Let cool completely before freezing. This will eliminate the threat of freezer burn.)