Anyone who knows me, knows that I’ve been making lasagna for years. My mom taught me when I was about 10. I’ve varied my recipe throughout the years but this is my basic recipe that I follow.
I use all of the optional ingredients to make a super healthy, yummy meal. My son has been gobbling this up since he was about 10 months old. It is definitely one of his favorites. My husband even likes it and he doesn’t like broccoli – except in my lasagna.
- Package of lasagna noodles
- 24 oz of pasta sauce (you can make your own or buy it)
- 8 oz of pasta sauce reserved
- 16oz package of shredded Italian cheese (blends work great – I love the Quattro Formagio from Trader Joe’s) divided into 2 parts
- 16 oz cottage cheese
- 1 cup milk
- 1 lb meat (beef, turkey or veggie)
- 1 small onion chopped
- 8 0z mushrooms, sliced
- Frozen package of spinach
- Frozen package of broccoli
- 1 cup Carrot puree
These are the directions for using all the optional ingredients. You can eliminate any or all of them for your desired flavor.
Heat oven to 350°. If your spinach and broccoli are not defrosted throw them in a large saute pan and heat until all the ice has melted. Add the meat, onions and mushrooms. If you already defrosted your broccoli and spinach, then add them in at the same time as the other items. Saute until the meat is cooked through. If you’re using the carrot puree, add it in.
If your saute pan is large enough, add the 24 oz of pasta sauce and mix. Turn off the burner.
Mix the cottage cheese, 8 oz of Italian cheese and milk in a bowl.
Now you begin layering into your 13 x 9. Start with the 8 oz of pasta sauce. Put a layer of lasagna noodles on top. You don’t need to cook the lasagna noodles ahead of time. Spoon and smooth ½ of the cottage cheese mixture on top of the noodles. Now about a third of the pasta sauce. Repeat layer of noodles, cheese mixture and sauce. Follow with a layer of noodles and the remaining third of pasta sauce. Top it off with the rest of the shredded Italian cheese. Cover with aluminum foil
Bake for 30 minutes. Remove the foil. Bake for another 15 minutes or until the cheese has melted to the consistency that you like (my husband LOVES the cheese when its really crispy so we bake it a bit longer).