It’s back-to-school time again. And it’s kinda a big year for us. No, no little ones on the way. It’s Kevin’s (aka graduate school husband) last year of graduate school. Next year, we leave for internship. Time flies. Three short years ago, we married, moved to Chicago, and Kevin started graduate school in hopes of becoming a clinical psychologist. Hopes are beginning to turn into realities. And I’m gonna have to rewrite the first paragraph of my bio. One year closer to dropping the sugar momma title!
In celebration of our last back-to-school occasion, I’m sharing Kim’s Lasagna recipe with you. Kim, who not only was a good friend to me while she was in Chicago, paved the way for me as a sugar momma. Her husband just finished his internship and is now working as a full-time psychologist. There is a light at the end of the tunnel—hallelujah! I’d be remiss if I didn’t mention the cutest little present Kim left graduate school with—Jack.
Kim’s recipe is super versatile. You can make it as easy or as hard as you want. I’ll let you guess which way I make it. Either way—you never boil the noodles. Tell me that’s not awesome?! This recipe is also make ahead approved. You can serve it tonight or tomorrow. So let’s make going back-to-school a little easier this year.
- 1 lb. ground beef
- 2 (26 oz.) jars of pasta sauce*
- 1 (15 oz.) container of ricotta cheese*
- 1 egg, whisked
- 1 tbsp. oregano
- 8 lasagna noodles*
- 1 lb. mozzarella cheese
- 2 tbsp. parmesan cheese
- Brown ground beef and drain. Stir in pasta sauce and let simmer for 5 minutes.
- In a mixing bowl, combine ricotta cheese, egg, and oregano. Mix well.
- In an ungreased 9×13 baking pan, layer: 2 cups of meat sauce, half of lasagna noodles, half of ricotta cheese mixture, and half of mozzarella cheese. Repeat.
- Pour any remaining meat sauce on top, covering the mozzarella. Top with parmesan. Refrigerate over night if necessary.
- Bake at 350° for 50-60 minutes. Remove from oven and let stand for 15 minutes before serving.
The hard way
*Make your own pasta sauce, about 6 cups. My recipe goes something like this: chop, dump, dump, stir, simmer. One of these days, I’ll assign a method to my pasta sauce madness. In the meantime, here’s what I put in my sauce: fresh tomatoes, canned tomato puree, tomato paste, carrots, sautéed sweet onions and garlic, oregano, basil, salt, pepper, sugar, bay leaves.
*Mix in 1/2 cup or so of homemade pesto in with the ricotta and egg mixture, forgoing the oregano.
*Substitute whole wheat lasagna noodles to get in those whole grains.