Recipes Cookbooks Shoppe Blog  
Print Friendly and PDF

Mammas Lasagna Recipe

Photo source: Grandmother's Kitchen

This delicious lasagna recipe is a DOUBLE batch with 2 pans so you can stick one in the freezer for a busy day when you do not have time to cook.

Ingredients

What you need:
* for two 9x13" pans of lasagna

* Two 9x13" pans
* 18-20 strips of lasagna noodles (2 boxes will be enough and give you extra for next time)
* 1 large bag of mushrooms
* 1 whole yellow onion
* 3-4 cloves of garlic
* 1.5 jars of thick tomato sauce
* 2lbs ground beef (organic if you choose)
* 1 large tub of cottage cheese
* 1 bunch of spinach
* fresh or dried herbs
* salt and pepper
* 1 large block of cheese (mozzarella works well)

* Franks hot sauce for extra spice!

Directions

1. Put on some excellent music, grab a glass of vino and start chopping your garlic, onions and mushrooms so they are ready to be cooked.

2. While chopping bring a large pot of water to a boil.

3. In the kitchen, cook your defrosted ground beef in a large pan (med-high heat).

4. While meat is cooking, put 9 lasagna strips into the pot to cook. When these are done, take them out, separate them (so they do not stick) and start cooking your other 9 strips for the second pan.

5. Begin grating your cheese.

6. When meat is browning, add in onions and garlic to flavor meat.

7. Keep an eye on your pasta so it is al dente.

8. Add mushrooms in with meat (or you can sautee them in a separate pan).

9. In a large bowl, mix cottage cheese, s&p, herbs and spinach.

10. When everything is cooked begin layering your lasagna in this order:

* 3 cooked noodles

* meat and mushroom mix

* 3 cooked noodles

* meat and mushroom mix

* spinach/cottage cheese mix

* 3 cooked noodles

* extra tomato sauce from meat mix

* cheese

11. Cover you lasagna with tinfoil and bake for 30 minutest at 375F.

12. After 30 minutes, remove tinfoil and bake for 10 more minutes to let cheese get brown and crunchy.

13. Let cool before serving.

*Tip: If you are freezing one pan of lasagna, skip steps 11-13. Put an airtight lid on your pan and keep in freezer. When you are ready to eat it, take it out in the morning to defrost in the fridge, then follow steps 11-13 about an hour before dinnertime.

Contact Us | Privacy Policy