When I decide to make lasagna for dinner, it takes some planning, because I don’t cut any corners. I’ve been asked by people who’ve eaten my lasagna what I put in it, how do I make it, and it does change depending on my mood and what kind of meat and veggies I buy.
Here is a pictorial walk-through on my 5-pound lasagna. I use a non-stick turkey roasting pan. After the family has eaten their fill, I cut up the rest into single serving size and freeze for quick dinners or take-to-work lunches.
Spray the pan with non-stick coating, then add a very thin layer of pasta sauce (from a can or homemade) on the bottom of the pan. If using canned, add a sprinkle of oregano and basil and black pepper. Then sprinkle with Parmesan cheese
Cook noodles about halfway through, rinse in cold water. I prefer whole wheat instead of plain white. Or sometimes I use the whole wheat and spinach noodles to add some color
Layer noodles, overlapping edges.
Spread a layer of sauce over noodles. Add one pint of ricotta or cottage cheese.
Smooth the ricotta. Add a layer of shredded sharp cheddar. Add spinach (optional of course) I either use chopped up raw spinach, or one or two boxes of frozen spinach, thawed and moisture squeezed out.
1st meat layer. You can use whatever you want. This one was 1 lb Italian sausage fried up with lots of onions and mushrooms. Dab on some sauce on top of it
Add a layer of shredded mozzarella cheese.
Do another noodle layer, with sauce on top of noodles, then 2nd meat layer. This one is cooked/shredded chicken.
Cover in sauce and parm and some garlic powder if your sauce doesn’t have enough. Black pepper, also, if desired.
coat with cheddar cheese
Do another noodle layer, with sauce, then cover with good layer of mozzerella and cheddar
Chopped green onion and red bell pepper on top for prettiness. Sometimes I use black olives. Had some raw mushrooms left over and threw those on too.
Final, cooked product after the family has pigged out on it.