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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?!?

Homemade Lasagna with Garden Herbs

Yield – 8 servings

Preparation Time – 30 minutes

Cooking Time – 40 minutes

Ingredients

  • 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)

Directions

    (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