Lasagna with Love.

Okay y’all, lasagna can be made any old type of way. Sometimes my mental health needs me to buy the cheapest, frozen lasagna I can find. But, when I have the chance to whip up my son’s favorite “homemade” meal I like to put in the effort. It’s actually minimal effort!

When I think of lasagna, I think of the multiple steps and how the classic instructions actually use the word “assemble”. Anything with the word “assemble” is just too much by 5 pm.

This recipe is a breeze. You’ll need:

  • 1 Lb of Italian Sausage
  • 1 box of oven-ready lasagna noodles
  • 2 jars of your favorite sauce
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • a few garlic cloves
  • 2 eggs
  • parsley
  • basil
  • Italian seasoning
  • onion powder
  • garlic powder
  • 1 (15 oz) container of ricotta cheese
  • 1 bag of parmesan, shredded
  • 2 bags of mozzarella, shredded

You can start by pre-heating your oven to 375*.

Brown the sausage.

Toss in one chopped onion & one chopped bell pepper. If you need to hide the veggies from finicky kiddos, just chop them really fine. Cook on medium-low heat until tender. Mince 3-4 garlic cloves (depending on your liking), and add them to the pan. Once the veggies are tender, add your two jars of sauce. Sprinkle in garlic powder, onion powder, Italian seasoning, salt & pepper. As Tik-Tok says, “Season with your heart!”

While your meat sauce simmers, combine the ricotta, 1/2 c parmesan, 2 eggs, basil, and parsley. Fresh herbs are the most flavorful, but dried works just as well, so just use whatever you have.

Now, time to ASSEMBLE.

I start with a bit of meat sauce on the bottom of my 9×13 casserole dish.

Then I layer noodles

On top of the noodles, I add a layer of meat sauce, then the ricotta mixture, & sprinkles of shredded mozz and parm.

Just keep layering

At the top, add the last of your meat sauce, and cover with the remaining shredded cheese.

Cover with Aluminum foil, but make sure it is tented off of the cheese, or you have misted the inner side of the foil with olive oil so it doesn’t stick to the cheese.

Bake for 45- 50 minutes at 375*. ENJOY!

1 thought on “Lasagna with Love.”

Leave a Comment

Your email address will not be published. Required fields are marked *