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Homemade Lasagna with Garden Herbs

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 [3], 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.

Sound good?!?


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.)

Cost $9.69