Mom’s Lasagna

Mom’s Lasagna

Prep 45 mins
Cook 45 mins
Total 1 hour 30 mins
Cuisine Canadian
Servings 12

A staple dish that's especially great to freeze leftovers in individual portions and grab for a quick dinner solution when you're on the run.

Ingredients

  • 1-2 pounds ground beef (or mixture of beef, pork or bison)
  • 1-2 jar spaghetti sauce (PC or Ragu (650ml minimum))
  • 1 small can tomato paste
  • 1 ea bell pepper (any colour - chopped)
  • 1/2 ea onion (white or yellow - chopped)
  • 6-8 ea fresh mushrooms (sliced)
  • desired veggies
  • SPICES
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 tablespoon italian seasoning
  • salt & pepper
  • CHEESE Filling
  • 2 cups ricotta cheese ((500 g))
  • 1/4 cup parmesan cheese (any kind - I prefer petals)
  • 2 cup mozzarella cheese (shredded (divided))
  • 1 ea egg
  • 1/2 cup spinach leaves (measure leaves whole then chop into pieces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

  1. Brown ground beef; cook until no pink remains. Drain fat. Add all other sauce ingredients; veggies, spices, etc.
  2. While sauce simmers, mix together all cheese filling ingredients in a medium bowl.
    Heat oven to 350°F
  3. In casserole dish (9x13), layer meat sauce, cover with lasagna noodles, add another thin layer of meat sauce, another layer of lasagna noodles, layer all of the cheese mixture in, a layer of noodles, finish with remaining meat sauce.
    Top with remaining mozza cheese (1/2 cup shreds)
    Place a sheet of foil, shiny side down, gently over the lasagna. Bake 40 minutes until bubbly (may want to put them on a cookie sheet in case of spills).
    Remove foil for last 10–15 minutes until cheese is browned.
    Refrigerate leftovers or freeze within 3 days for best results.

Recipe Notes

If you don't have spinach on hand or don't like it in your lasagna, you can substitute 1 1/2 teaspoons of basil (fresh or dried) or oregano instead of the spinach.