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Classic Lasagna and Weekly Menu Plan

Happy Monday my friends! Wow, did this week fly by? And the whole month for that matter, September is already half over, can you believe it? Before we turn around twice, the holidays will be here. Today’s recipe, Classic Lasagna, is one that I’ve been making for many, many years and is a family favorite.

It’s delicious fresh from the oven, leftover for lunch or even frozen to have later for a make-ahead meal. And with the busy holidays coming quickly, we all need a dish that we can pull from the freezer and put dinner on the table quickly.

The only change that I made, from my original recipe, was the use of Gourmet Garden’s Fresh Herbs. We have used several of the herbs and like them very well. They are easy to use and when you don’t want to buy a whole bunch of herbs, they are perfect.

Monday ~ Breakfast for Dinner – Homemade McGriddlesFried Potatoes and Fruit

Tuesday ~ Ham & Cheese Pockets, Fries

Wednesday ~ Taco Soup

Thursday ~ Bourbon Whiskey Meatballs {new recipe coming soon}

Friday ~ Baked Chicken Nuggets, Mac & Cheese

Saturday ~ Kung Pao Chicken and Fried Rice

Sunday ~ Buttermilk Fried Chicken, Baked Potatoes, Corn

Dessert for the Week - Easy Fried Pies

NOTE: We apologize again, for not having the Ziplist recipe box for you. Our designer is still working out the issues. We are keeping our fingers crossed, that we will have it fixed soon for you!!

Classic Lasagna Recipe

Ingredients:

  • 1 box of Lasagna noodles {I cook 12, 3 layers of 4}
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, pressed or 1 tablespoon Gourmet Garden Fresh Garlic
  • 1 can (15 oz) tomato sauce
  • 1 can (16 oz) diced tomatoes
  • 1 teaspoon sugar
  • 2 tablespoons Gourmet Garden Italian Herbs or Parsley flakes
  • 1 teaspoon Gourmet Garden Fresh Basil
  • 1/2 teaspoon salt
  • 2 cups Cottage Cheese
  • 1/4 cup Parmesan Cheese
  • 1 tablespoon Gourmet Garden Italian Herbs or Parsley flakes
  • 1 1/2 teaspoon Gourmet Garden Oregano
  • 1 1/2 teaspoon salt
  • 2 – 3 cups Mozzarella Cheese

Directions:

  1. Brown ground beef, onion and garlic, drain and return to pan.
  2. Add tomato sauce, diced tomatoes, sugar, 2 tablespoons parsley, basil and 1/2 teaspoon salt.
  3. Simmer until consistency of thick spaghetti sauce.
  4. Cook noodles according to directions on box.
  5. Meanwhile, mix Cottage Cheese, Parmesan Cheese, 1 tablespoon parsley, oregano and 1 1/2 teaspoon salt.
  6. Layer noodles {4 on each layer} with sauce, Cottage Cheese mixture and Mozzarella Cheese.
  7. Top with sauce, add Mozzarella and Parmesan Cheese.
  8. Cover with foil and bake at 350 degrees for about 45 minutes, uncover and continue cooking for 15 minutes.
  9. Let set about 5 minutes before cutting.

Note: We used Gourmet Garden Fresh Herbs {available in the produce section}. You can also use fresh herbs or dried.

What’s on your menu this week?

Linking to…Menu Plan Monday

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