By BethAtStructure on January 27, 2014
Pasta is one of those meals that my entire family likes, it is easy and quick, and pretty frugal. I make my own spaghetti sauce, and usually make a large batch of it in the crockpot, so it is a fairly inexpensive meal. However, we sometimes get bored of traditional spaghetti. I sometimes mix things up and use a pesto sauce or an Alfredo sauce, which my family likes, as well. But sometimes we want something a little more elaborate. So the other day when Roo asked me when we would have lasagna again, I thought it was a great idea.
I am not a strict recipe follower, especially with classic meals like lasagna. I usually like to look up a few recipes, see what they all have in common, and kind of go from there, tweeking and adding and subtracting based on what we like. But when I went to my trusty Pinterest search to find some classic lasagna recipes, I was surprised to find a lack of recipes for the traditional, classic lasagna. Lots of variations and new twists – chicken lasagna, vegetable lasagna, white lasagna, Mexican lasagna, spinach lasagna roll ups, and the list went on. But I had trouble finding just plain old simple classic lasagna. So I figured you all might like a handy recipe for plain old classic lasagna.
A classic lasagna with red sauce and ricotta cheese.
Prep Time: 20 min
Cook Time: 45 min
9 lasagna noodles, cooked al dente
5 cups spaghetti sauce (I use my own homemade one)
1 lb sausage, cooked (optional - I add if my sauce does not have meat)
24 oz ricotta cheese
1 lb mozzarella cheese, shredded
3/4 cup Parmesan cheese
- Cook lasagna noodles and brown sausage, if using.
- Stir ricotta cheese and eggs together until well blended.
- Spread about 1/4 cup of sauce on the bottom of a 9 x 13 pan.
- Layer three lasagna noodles on top of the sauce. Spread 1/3 of the ricotta mix across the noodles. Sprinkle 1/4 mozzarella cheese on top of the ricotta mix. Add 1/3 of the sausage on top of the mozzarella. Spread a little over 1 cup of the sauce on top of the sausage.
- Repeat the noddles, ricotta, mozzarella, sausage, sauce layers two more times.
- Sprinkle the remaining mozzarella and the Parmesan cheese on top.
- Cover with foil and bake at 375 for about 35 minutes. Remove the foil and continue baking for another 10-15 minutes.
- Let sit for 10-15 minutes before cutting.
On to my menu! We don’t have much going on during the week, but then have a fun-filled weekend. We have our annual Ice Breaker Festival this weekend, filled with an amateur and a local restaurant chili cook-off. And ice sculptures spread throughout downtown to check out as we walk around to the restaurants and taste the chili! Then Sunday is the big game – the Super Bowl!! You know we’ll be watching all of the pre-game, game, and post-game action and hoopla! I’ll be linking up on I’m an Organizing Junkie if you’re looking for more meal planning ideas! I also often link up at Feeding Big, Marvelous Mondays, and Wonderful Food Wednesday. Or check out and follow my Yummy board on Pinterest! Interested in meal planning? Check out my post on meal planning. Here’s what we’re eating this week:
Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
Lunches (see this post for Peanut Free lunch ideas!)
• Roo: Monday – Lunchable; Tuesday – Ham sandwich; Wednesday – School lunch; Thursday – Lunchable; Friday – PB&J
• Monkey: Monday – Lunchable; Tuesday – Ham sandwich; Wednesday – School lunch; Thursday – Lunchable; Friday – PB&J
• Me: Monday – leftovers; Tuesday – leftovers; Wednesday – Soup; Thursday – leftovers; Friday – Tacos
• Monday – Mac & Cheese, sausage, broccoli
• Tuesday – Soup & Sandwiches
• Wednesday – Spaghetti, garlic bread
• Thursday – Rotisserie Chicken, roasted redskin potatoes, corn
• Friday – Pizza
• Saturday – Ice Breaker Festival
• Sunday – Sub sandwiches, chips & dip, fruit and veggie tray
What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!
Like the recipe or feature this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much!
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