Lasagna

As a mother I love cooking Lasagna for a few different reasons. It is a great meal for prep ahead, so Lasagna’s are one of those meals I do with my weekend prep,Although I enjoy my weekly meal preps, I am not going to lie, sometimes I end up not cooking what was prepared for a particular day, because I might say I am feeling for something different today, or my husband or any one of my girls may say that.So if Lasagna was for one of those days and it is already prepped, then no biggie,I will freeze it for up to 2 weeks.

HOMEMADE  LASAGNA

INGREDIENTS

MEAT

  • 3lbs ground beef (I used 80/20)
  • 3 whole Italian sausage (medium heat)

 

FRESH VEGGIES

  • 1 large onion diced
  • 4 stalks of celery chipped finely
  • ½ of a green and yellow bell pepper diced( use any color bell pepper you have)
  • 6 cloves of garlic( minced)
  • 3 sprigs of fresh thyme
  • 2 healthy sprigs of fresh rosemary
  • 3 bay leaves

 

DRY SPICES

  • Salt n pepper to taste
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1 tbsp brown sugar( I used coconut palm brown sugar)
  • 1 tbsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ½ grated nutmeg

 OTHER INGREDIENTS

  • 2 (24oz) Jars of Ragu traditional Sauce
  • 2 cups water
  • 1 tbsp olive oil.
  • 16 ozs mozzarella shredded cheese
  • 32 ozs mild cheddar

DIRECTIONS

Ina large stock pot, using directions on box, cook a pack of lasagna pasta. I did however cook pasta for 4 minutes less than box called for.

 

In a large sauce pan , brown sausage, being sure to break it up in small pieces as it cooks, so there are no large chunks.

 

Once sausage is browned, drain to remove excess oil. While ground beef is draining in same pan, not cleaning it or anything, remove casing from Italian sausages and brown sausages, and using a fork you want to mince those best you can as well. When sausage is brown add to draining ground beef.

 

In sauce pan, add olive oil, minced garlic and onions sauté until onions are soft, add bell peppers and sauté about 2 minutes, add diced celery and carrots, stir combining all ingredients together very well, cook for about 5 minutes, stirring constantly, add fresh thyme , rosemary and bay leaves, stir to combine real well. Add the ground beef and sausage back in, adding dry ingredients in as well, stir and mix all ingredients together real well.

 

Add both bottles of ragu , after you pour it out in each bottle add a cup of water to swish it around and add to the pot. Stir and combine real well, cover and cook slowly for 15 minutes.  Layer your lasagna, I started with meat and sauce on the bottom, then a layer , With this ingredient I did 4 layers.

 

 

 

 

 

 

Note:

Another reason I love making homemade lasagna, is when I do the meat, I will do extra and store that for another day of spaghetti and it you can freeze it. It is all about strategy.

Home Made Lasagna

HOMEMADE LASAGNA

INGREDIENTS

MEAT

• 3lbs ground beef (I used 80/20)

• 3 whole Italian sausage (medium heat)

FRESH VEGGIES

• 1 large onion diced

• 4 stalks of celery chipped finely

• ½ of a green and yellow bell peper diced( use any color bell pepper you have)

• 6 cloves of garlic( minced)

• 3 sprigs of fresh thyme

• 2 healthy sprigs of fresh rosemary

• 3 bay leaves

DRY SPICES

• Salt n pepper to taste

• 1 tbsp paprika

• 1 tbsp dried oregano

• 1 tbsp brown sugar( I used coconut palm brown sugar)

• 1 tbsp cayenne pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• ½ grated nutmeg

OTHER INGREDIENTS

• 2 (24oz) Jars of Ragu traditional Sauce

• 2 cups water

• 1 tbsp olive oil.

• 16 ozs mozzarella shredded cheese

• 32 ozs mild cheddar

DIRECTIONS

Ina large stock pot, using directions on box, cook a pack of lasagna pasta. I did however cook pasta for 4 minutes less than box called for.

In a large sauce pan , brown sausage, being sure to break it up in small pieces as it cooks, so there are no large chunks. Once sausage is browned, drain to remove excess oil. While ground beef is draining in same pan, not cleaning it or anything, remove casing from Italian sausages and brown sausages, and using a fork you want to mince those best you can as well. When sausage is brown add to draining ground beef. In sauce pan, add olive oil, minced garlic and onions sauté until onions are soft, add bell peppers and sauté about 2 minutes, add diced celery and carrots, stir combining all ingredients together very well, cook for about 5 minutes, stirring constantly, add fresh thyme , rosemary and bay leaves, stir to combine real well. Add the ground beef and sausage back in, adding dry ingredients in as well, stir and mix all ingredients together real well. Add both bottles of ragu , after you pour it out in each bottle add a cup of water to swish it around and add to the pot. Stir and combine real well, cover and cook slowly for 15 minutes. Layer your lasagna, I started with meat and sauce on the bottom, then a layer , With this ingredient I did 4 layers.

Note:

Another reason I love making homemade lasagna, is when I do the meat, I will do extra and store that for another day of spaghetti and it you can freeze it. It is all about strategy.