Pasta is one of those meals that my entire family likes, it is easy and quick, and pretty frugal. I make my own spaghetti sauce, and usually make a large batch of it in the crockpot, so it is a fairly inexpensive meal. However, we sometimes get bored of traditional spaghetti. I sometimes mix things up and use a pesto sauce or an Alfredo sauce, which my family likes, as well. But sometimes we want something a little more elaborate. So the other day when Roo asked me when we would have lasagna again, I thought it was a great idea.
I am not a strict recipe follower, especially with classic meals like lasagna. I usually like to look up a few recipes, see what they all have in common, and kind of go from there, tweeking and adding and subtracting based on what we like. But when I went to my trusty Pinterest search to find some classic lasagna recipes, I was surprised to find a lack of recipes for the traditional, classic lasagna. Lots of variations and new twists – chicken lasagna, vegetable lasagna, white lasagna, Mexican lasagna, spinach lasagna roll ups, and the list went on. But I had trouble finding just plain old simple classic lasagna. So I figured you all might like a handy recipe for plain old classic lasagna.
- 9 lasagna noodles, cooked al dente
- 5 cups spaghetti sauce (I use my own homemade one)
- 1 lb sausage, cooked (optional - I add if my sauce does not have meat)
- 24 oz ricotta cheese
- 2 eggs
- 1 lb mozzarella cheese, shredded
- 3/4 cup Parmesan cheese
- Cook lasagna noodles and brown sausage, if using.
- Stir ricotta cheese and eggs together until well blended.
- Spread about 1/4 cup of sauce on the bottom of a 9 x 13 pan.
- Layer three lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mix across the noodles. Sprinkle 1/4 mozzarella cheese on top of the ricotta mix. Add 1/3 of the sausage on top of the mozzarella. Spread a little over 1 cup of the sauce on top of the sausage.
- Repeat the noddles, ricotta, mozzarella, sausage, sauce layers two more times.
- Sprinkle the remaining mozzarella and the Parmesan cheese on top.
- Cover with foil and bake at 375 for about 35 minutes. Remove the foil and continue baking for another 10-15 minutes.
- Let sit for 10-15 minutes before cutting.
Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
Lunches (see this post for Peanut Free lunch ideas!)
• Roo: Monday – Lunchable; Tuesday – Ham sandwich; Wednesday – School lunch; Thursday – Lunchable; Friday – PB&J
• Monkey: Monday – Lunchable; Tuesday – Ham sandwich; Wednesday – School lunch; Thursday – Lunchable; Friday – PB&J
• Me: Monday – leftovers; Tuesday – leftovers; Wednesday – Soup; Thursday – leftovers; Friday – Tacos
• Monday – Mac & Cheese, sausage, broccoli
• Tuesday – Soup & Sandwiches
• Wednesday – Spaghetti, garlic bread
• Thursday – Rotisserie Chicken, roasted redskin potatoes, corn
• Friday – Pizza
• Saturday – Ice Breaker Festival
• Sunday – Sub sandwiches, chips & dip, fruit and veggie tray
What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!
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