My sister, Rachel, has this amazing recipe for lasagna, which is very similar to the lasagna we grew up with our mom making, but with the addition of herbs and different cheeses to make it even more tasty! I haven’t made lasagna in years due to my kids’ food allergies, but I decided that I absolutely need to have some lasagna on hand for while I’m breastfeeding so that I can do a better job of keeping up my milk supply with this little one.
Rachel’s Lovely Lasagna (with a gluten free option)
Makes approximately 1 13×9 inch pan
- 1 lb ground meat (beef, pork, lamb, etc.)
- Lasagna noodles (or you could substitute spaghetti squash for a gluten free option)
- 2 quart jars of your favorite spaghetti sauce (I like either homemade or 4 cheese)
- 1 32 oz container ricotta cheese
- About 2 lbs. assorted cheese (Usually 1/2 Mozzarella and 1/2 Cheddar, Monterey, or Colby jack)
- 4 oz fresh grated Parmesan cheese
- 4-6 eggs
- 2 Tablespoons Italian Seasoning
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Oregano
- Basil (optional)
- Salt (optional)
- Pepper (optional)
- Brown ground meat. Mix with spaghetti sauce in a large bowl and set aside.
- Mix together cheeses (save some cheese for topping), ricotta, eggs, herbs, and spices. Mixture should be slightly goopy but thick. Add more eggs if needed to make it somewhat spreadable.
- Layer ingredients in pan, starting with sauce mixture, then noodles, then cheese mixture. This usually makes 3 layers in a 13×9 pan. Top with the cheese you saved.
- Bake @ 350 degrees for about 1 hour, or until noodles are done.
- This makes a great freezer meal. Simply use an oven and freezer safe pan and cover tightly with foil or lid. Allow to thaw before baking, or allow more time to bake. You may want to lower the baking temperature to 325 if frozen to prevent burning around the edges.