Lasagna

AuthorWillow StevensCategory,
Yields6 Servings
Sauce
 4 tbsp olive oil
 2 lbs ground beef
 1 lb ground hot Italian sausage (can omit or change heat intensity)
 ½ cup finely chopped onion
 4 cloves of garlic
 28 oz canned crushed tomatoes
 24 oz canned tomato sauce
 6 oz canned tomato paste
 2 tsp salt
Lasagna
 1 lb no-boil lasagna noodles
 16 oz ricotta cheese [You can easily make this yourself, if you can't find it in stores.]
 6 pinches fresh chopped spinach
 1 egg
 1 lb grated mozzarella cheese
 1 cup parmesan cheese
 1 small grated zucchini
 1 small grated yellow squash
Ricotta-like Cheese
 1 gal whole milk
 4 tbsp vinegar
 cheesecloth
Step One
1

In a large pot, heat the olive oil over medium heat.

2

Add the beef and sausage, breaking it up into small bits. Cook until the meat is browned.

3

Add in the onion and garlic, and cook for another 2-3 minutes.

Step Two
4

Add the salt, crushed tomatoes, tomato sauce, and tomato paste. Mix thoroughly, as the tomato paste tends to stay in one clump.

5

Simmer for an hour and a half, stirring every 10-15 minutes to prevent the bottom from burning.

RICOTTA
6

In a large pot, heat one gallon of whole milk over medium heat, until almost boiling.

7

Add vinegar to pot and remove from heat.

8

Let cool, then strain through cheesecloth.

Step Three
9

Preheat the oven to 375º. Mix the ricotta and egg mixture together.

Step Four
10

Mix the shredded mozzarella and parmesan. Reserve one third of the mixture for the topping. Add the grated zucchini and yellow squash to the remaining two thirds.

Step Five
11

In a 9x13 pan, layer the following:
1 ½ cups of sauce
1 layer of noodles
½ of the ricotta mix
3 pinches of chopped spinach
½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
The last ½ of the ricotta mix
3 pinches of chopped spinach
The last ½ of the cheese and veggie mix
1 ½ cups of sauce
Another layer of noodles
Another 1 ½ cups of sauce
The reserved mozzarella and parmesan mix

12

Cover with foil, tenting it so it doesn’t stick to the cheese.

13

Bake for 25 minutes with the foil, then remove the foil and bake for another 20-30 minutes until the top is golden and a little bubbly.

14

Let it cool, then enjoy!

Ingredients

Sauce
 4 tbsp olive oil
 2 lbs ground beef
 1 lb ground hot Italian sausage (can omit or change heat intensity)
 ½ cup finely chopped onion
 4 cloves of garlic
 28 oz canned crushed tomatoes
 24 oz canned tomato sauce
 6 oz canned tomato paste
 2 tsp salt
Lasagna
 1 lb no-boil lasagna noodles
 16 oz ricotta cheese [You can easily make this yourself, if you can't find it in stores.]
 6 pinches fresh chopped spinach
 1 egg
 1 lb grated mozzarella cheese
 1 cup parmesan cheese
 1 small grated zucchini
 1 small grated yellow squash
Ricotta-like Cheese
 1 gal whole milk
 4 tbsp vinegar
 cheesecloth
Lasagna
IngredientsDirections

Willow Stevens

Willow is a mother of six who begins to feel the empty nest, with faer oldest child living with his long-time girlfriend in another state, and the next three begin their talks about jobs and the excitement of college and living alone. Willow started couponing in 2007 to save their family some money on the grocery budget. That's how Freetail Therapy was born, so that fae could share their knowledge of saving money with others. Though the site has become so much more since then, and now includes homeschooling and homesteading info, Willow still does it all on a budget and shares how. Willow enjoys snagging freebies, snuggling with their dog, Xander, drinking decaf coffee, gardening, cannabis and of course, their large frugal family.

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