We have a six month old, and I am lucky enough to stay home with her for the time being.  Even without working, I find it hard to make it to the grocery store, and get dinner on the table with a screaming (it’s a happy, I found my voice, kind of scream) baby.  I asked my babies group if they were interested in me making them dinner, hey, I am already going to the store for the ingredients for my dinner, why not get double, triple, or more.  I’m already making dinner, why not make more!  I wanted to find a way to help my baby buddies out, so here is the first week.  I made six lasagnas.

The morning I decided to tackle (yes, I’ve been watching football) this, I had a moment of panic, so I snuck out to the store in a frenzy before anyone was awake, forgetting ricotta.  Shoot!  My wonderful husband helped me get the sauce started before he headed to work.

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While Madeleine was napping, it was the perfect time to get these done, still not having ricotta, I made cookies, and a kale salad instead.  (Over achiever)

We ran to the store, in the car, I don’t have time to exercise, when would I find time to make cookies! I knocked these lasagnas out in about an hour, while Madeleine played quietly in her exersaucer.  Ha!

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And, without further ado…..I forgot to take a picture of the final product, because I was so excited to eat it….THIS  is why we are fat.  (.com)


Here is the recipe for one, I always make it in two 9X9 pans, so you can eat one, and freeze one for a lazy day.  You can make it in a big 9X13 one too

2 T olive oil

1/2 cup of minced onion

3 cloves of garlic, pressed, mince if you’re feeling it

1/2 lb Italian sausage, go spicy if you dare

1/2 lb ground beef

1 (28 oz) can of crushed tomatoes

1 (6 oz) can of tomato paste

2 (6 oz) cans of tomato sauce

1 T white sugar

1 1/2 t basil

1 t oregano

1/2 t thyme

16 oz Ricotta, I use whole milk, but you could go part skim if you want

1 egg

lasagna noodles, about 14

Salt and pepper

3/4 lb Mozzarella

3/4 cup parmigiano reggiano

In a Le Creuset, heat oil on med/high heat (whatever that means) and stir in onion and garlic.

Once  fragrant and starting to soften, add sausage and beef until browned.

Stir in all the tomatoes and all seasoning.  You have to open all the cans first, and I hope, unlike mine,  none of them have any dents, because MAN, that makes for tough opening!

Simmer for up to an hour and a half, stirring occasionally, or until you have to leave the house or you get sick of waiting.  It’s all cooked, it’s going to be baked and already tastes delicious, go ahead, try it.

Shred the cheeses, and mix in a bowl together.

Bring a pot of salted water to a boil, and cook lasagna noodles, stirring often for 8 minutes.  Drain and immediately and rinse with cold water.

Mix ricotta (I hope you have some) and the egg in a bowl.

Now, let’s do this!

Preheat oven to 375 degrees, if  you are planning on eating it tonight.

Ladle a cup of sauce at the bottom of the pan, and spread that around.

Lay the lasagna noodles in a row.  Now, I love the pieces that hang over the edge, that get all crispy when baked, but if you don’t want that, you’ll have to tear, or if you’re OCD, cut the noodles to fit.  You can use the smaller pieces as filler.

Spread some ricotta mixture on the noodles.

Sprinkle with the cheese mixture.

Spread some sauce on top, and repeat….

noodles, ricotta, cheese, sauce, and the last bit of cheese on top, so it will get all brown and bubbly.

Cover this with foil and bake in your preheated oven for 25 min.  Remove foil, and bake for another 25 minutes.

Cool for 10 minutes, if you can wait, before serving.  It’ll hold together better, and not burn your mouth off.

Like I said,  wrap one in saran wrap and freeze one for another day.