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Homemade Lasagna with Garden Herbs

Super easy homemade lasagna to feed the family. Double recipe to freeze for lunches or another dinner.
Prep Time30 minutes
Cook Time40 minutes
Servings - 8 servings

Ingredients 

  • 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

Instructions

  • 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.

Notes

Let cool completely before freezing. This will eliminate the threat of freezer burn.
Don’t overcook the noodles! Only cook for 6-8 minutes, or al dente. Add a smidge of oil while boiling. Stir gently after all the noodles soften. Rinse with lukewarm water. Handle with extreme care! And cook a few extra in case 1 or 2 fall apart.