It's been awhile since I blogged anywhere about anything and a lot of things have changed. One thing hasn't - I still have to eat to live and I SHOULD NOT be living to eat. Admittedly, I've often been about the second. As the full-time working mom of one husband, four human children, and four furry children still at home, I prefer recipes that are budget friendly (make that as close to zero cents per serving as possible), time friendly, and people pleasing to my picky family, as possible.
Thus, most of my recipes will be quick and easy, probably budget friendly, and sometimes healthy. When possible I'll choose the healthier, cheaper alternatives.
Last night was a birthday party night in celebration of my second oldest child, so it was NOT one of those nights. Instead of thrifty, I chose people-pleasing and made lasagna. When my father-in-law came up to me after the meal and asked skeptically, "Did you make that lasagna?" with the tone of voice he thought I'd bought it and heated it up, my heart dropped. Why did I spend so much money on home-made lasagna to have him think I'd cop out on the home made version? But my kids knew the truth and so do you, so I let it slide.
Even though my lasagna isn't the most budget friendly on the planet, it is extremely tasty and simple to make and so I'd like to share it with you. Because I have picky eaters and a vegetarian friend who sometimes join this, I make two, sometimes three versions of this dish. As I usually make two casseroles to feed my big family (add my oldest daughter, her spouse, and my two grandchildren, plus my father-in-law and friends), that's not a problem.
TASTY LASAGNA
INGREDIENTS:
Lasagna noodles, cooked and drained or precooked (6 per 9 x 13" casserole dish)
1 lb beef or pork, cooked and drained
1 can spinach, well drained, optional
1 - 48 oz container ricotta cheese
8 -16 oz shredded mozzarella cheese
Parmesan cheese
1 large jar Prego spaghetti sauce (I LOVE Prego, so I only use this brand and I usually use the meat flavored version except when making vegetarian)
DIRECTIONS:
Preheat oven to 350 degrees Farenheit. Meanwhile cook and drain lasagna noodles and meat.
Layer each 9 x 13" casserole dish with thin layer of spaghetti sauce. Top with one layer of 3 lasagna noodles. Layer with another thicker layer of spaghetti sauce.
If spinach is desired, spread equally over sauce.
If meat is desired, spread equally over spinach and sauce.
Generously spoon ricotta cheese on top of the last layer. Sprinkle evenly with 1/2 mozarella cheese.
Layer with 3 more lasagna noodles. Spread remaining spaghetti sauce over the noodles. Sprinkle remaining mozzarella cheese over sauce. Sprinkle generously with Parmesan cheese.
Cover with foil. Bake for about 30 minutes until cheeses are bubbly.
* I make two casseroles, one with spinach and one without, because of my spinach-hating/loving family. When my vegetarian friend joins us, I also make a bread-loaf pan size without meat. I prefer the casserole with spinach even though my veggie hating daughter prefers it without.
** Serve with French bread, salad, and dessert.
Our Christmas Eve tradition includes having this dish.
Bon appetit!
Thus, most of my recipes will be quick and easy, probably budget friendly, and sometimes healthy. When possible I'll choose the healthier, cheaper alternatives.
Last night was a birthday party night in celebration of my second oldest child, so it was NOT one of those nights. Instead of thrifty, I chose people-pleasing and made lasagna. When my father-in-law came up to me after the meal and asked skeptically, "Did you make that lasagna?" with the tone of voice he thought I'd bought it and heated it up, my heart dropped. Why did I spend so much money on home-made lasagna to have him think I'd cop out on the home made version? But my kids knew the truth and so do you, so I let it slide.
Even though my lasagna isn't the most budget friendly on the planet, it is extremely tasty and simple to make and so I'd like to share it with you. Because I have picky eaters and a vegetarian friend who sometimes join this, I make two, sometimes three versions of this dish. As I usually make two casseroles to feed my big family (add my oldest daughter, her spouse, and my two grandchildren, plus my father-in-law and friends), that's not a problem.
TASTY LASAGNA
INGREDIENTS:
Lasagna noodles, cooked and drained or precooked (6 per 9 x 13" casserole dish)
1 lb beef or pork, cooked and drained
1 can spinach, well drained, optional
1 - 48 oz container ricotta cheese
8 -16 oz shredded mozzarella cheese
Parmesan cheese
1 large jar Prego spaghetti sauce (I LOVE Prego, so I only use this brand and I usually use the meat flavored version except when making vegetarian)
DIRECTIONS:
Preheat oven to 350 degrees Farenheit. Meanwhile cook and drain lasagna noodles and meat.
Layer each 9 x 13" casserole dish with thin layer of spaghetti sauce. Top with one layer of 3 lasagna noodles. Layer with another thicker layer of spaghetti sauce.
If spinach is desired, spread equally over sauce.
If meat is desired, spread equally over spinach and sauce.
Generously spoon ricotta cheese on top of the last layer. Sprinkle evenly with 1/2 mozarella cheese.
Layer with 3 more lasagna noodles. Spread remaining spaghetti sauce over the noodles. Sprinkle remaining mozzarella cheese over sauce. Sprinkle generously with Parmesan cheese.
Cover with foil. Bake for about 30 minutes until cheeses are bubbly.
* I make two casseroles, one with spinach and one without, because of my spinach-hating/loving family. When my vegetarian friend joins us, I also make a bread-loaf pan size without meat. I prefer the casserole with spinach even though my veggie hating daughter prefers it without.
** Serve with French bread, salad, and dessert.
Our Christmas Eve tradition includes having this dish.
Bon appetit!
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