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Lasagna, Sure To Satisfy

February 18, 2011

Lasagna is a sure-fire way to fill a lot of hungry bellies.  Best of all it will fill those bellies with all four food groups.  I am always surprised when I pull a casserole pan full of Lasagna out of the oven and feel the heft of the meal.

I like to use “no bake lasagna noodles”.  They don’t cost more than the regular noodles and they really cut down the effort required.


No bake lasagna noodles.

Crushed tomatoes, 1 large can.

Mozzarella cheese, grated, about 500 grams.

Tomato paste, 1 small can.

Cottage cheese: Ricotta cheese is also amazing in lasagna, but much more expensive.

Ground meat of your choosing: about 500 grams; optional if you are vegetarian as you can just add more vegetables instead of the meat.

Spinach, fresh or frozen.

Optional but very nice: an onion, a carrot and some garlic.

Brown your meat, then add any vegetables you may have on hand.  I always add a finely diced onion, some slices of garlic and a grated carrot.

Add the crushed tomatoes and tomato paste.

Spoon a thin layer of sauce on the bottom of a 13×9 casserole dish.  Lay the dry “no bake lasagna noodles” on top of the sauce.  I usually use four noodles per layer.

Spread a little layer of sauce over the noodles.  Then layer the spinach and two types of cheese over the sauce.  Use half of the spinach and cottage or ricotta cheese per layer.

Do this once more: noodles, sauce, spinach, then cheeses.

Then the final layer is just noodles, then sauce and lastly, the remainder of the mozzarella cheese.

Bake in the oven at 375 degrees for 45 minutes to an hour.  I generally broil it for about 2 minutes at the end because I like the top to be really brown and almost crispy.

Layers of vegetables, meat, cheese and grain (the pasta!) come together for a hearty meal big on taste.

Dig in!  Jump up.


From → Mains

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