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 on sale. This allows me to make lasagna for Steve’s lunch. A 9×13 pan will last 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 later. Or 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. Lasagna is meant to be made in a 9×13 pan. So let’s double the $5 price point and make a 9×13 meal for $10.
- 12 lasagna noodles
- 1.3 lb. ground beef
- 28 oz. jar spaghetti sauce
- Fresh herbs from the garden
- 16 oz. container ricotta cheese
- 1 egg
- 10 slices provolone cheese
- 2 cups shredded mozzarella cheese
- 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 9x13 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.