I actually made this lasagna a few weeks ago with Sam on a Sunday afternoon on a weekend where we didn’t have an ultimate game. Since then I’ve worked some loooong weeks for a big project at work AND I placed an offer to buy a house and went through the inspection phase.
We looked at a few recipes before making this, but mostly just figured out what we wanted in the lasagna based on our past experimentation in the kitchen. I’ve made something similar earlier before Sam had his second shoulder surgery. We knew from the past that individual slices freeze really well, so we did the same thing here. All you have to do is slice it into one serving, wrap it up individually in foil, and stick in the freezer.
Lasagna with Tomato Sauce
Tomato Sauce with Pioneer Woman Cookbook used as a reference
- 1 – 28-oz can whole tomatoes (I like San Marzano)
- 1 onion
- 3-4 cloves of garlic
- fresh basil or 1 – 2 tsp basil
- 1-2 tsps oregano
- 1 can tomato paste
- 1 carrot, shredded
- 1 -2 lbs ground beef, pork, turkey, or sausage (or some combo of all three. we used italian sausage)
- salt and pepper
- 1/3 cup Red Wine Vinegar or Red Wine
In a medium sauce pan, saute on medium whatever ground meat you’ve decided to put into your sauce until down. Drain most of the fat and set the meat aside.
Add chopped onion and diced garlic and a dash salt to pan and saute until done.
Add meat back to pan. Add shredded carrots and tomato paste and let cook for ~1 minute.
Squish or smash whole tomatoes with your hands and add to pan. Reserve liquid to thin the sauce if you want it runnier.
Add salt, pepper, basil and oregano to taste. Add red wine vinegar or red wine if you want.
Let cook for 10-15 minutes on medium low.
Ricotta with Chard – from Serious Eats
- 1 bunch chard, sauteed
- 3 cups ricotta
- salt and pepper
- 2 eggs
Rip out chop up chard and saute in a little bit of olive oil.
Mix ricotta, eggs, salt and pepper in a medium bowl.
Add chard, stir, and set aside.
Sauteed Mushrooms and Shallots
- 1/2 – 3/4 lbs Oyster Mushrooms (you can also use another kind)
- 2 shallots chopped fine
Chop up mushrooms and shallots and saute on medium-low heat until mushrooms are just cooked. Set aside.
- 1 9-oz box of No Bake Lasagna Noodles (you can also use regular lasagna noodles, just cook them before assembling)
- Shredded Mozzarella
- Shredded Paremesan
Preheat oven to 350 degrees Fahrenheit.
Layer a tiny bit of sauce in the bottom of the pan.
Add a layer of lasagna noodles in the bottom of the pan, then sauce, cheese, noodles, ricotta mix, noodles, mushrooms, noodles, sauce/noodles and a hefty amount of cheese on top.
Bake in oven for 25-30 minutes. The time isn’t so important, but getting the noodles cooked and the cheese nice and bubbly is what you’re looking for.
You can eat right away, or wait for it to cool and slice into individual squares. Wrap each square in foil and place in the freezer. When you want to eat it in the future it’s probably best to take it out the night before and let it thaw in the fridge, but you can also just take it straight out and microwave it (after removing the foil!).