We all love lasagna! My "assistants" love to help layer the lasagna and help eat the broken noodles. When I make lasagna, I always make two and freeze one of them. We often vacuum seal individual portions for easy "microwave lunches" to take to work.



  • 1 lb. (I use 1/2 lb. ground turkey and 1/2 lb. Italian sausage)
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 (7 1/2 oz.) can diced tomatoes, undrained
  • 1 (8 oz.) can tomato sauce
  • 1 (6 oz.) tomato paste
  • 2 tsp. basil
  • 1 tsp. oregano
  • 1 1/2 tsp. fennel, crushed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups ricotta cheese
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1 (10 oz.) pkg. frozen spinach
  • 1 Tbsp. parsley flake
  • 8 oz. mozzarella cheese, grated
  • 10 lasagna noodles


In a large saucepan cook meat, onions, and garlic until meat is brown and onion is tender. Drain fat. Stir in tomatoes, sauce, and paste. Add spices. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

Thaw, drain, and squeeze spinach. Combine spinach, egg, ricotta, 1/4 cup Parmesan, and parsley.

Cook lasagna noodles and drain.


Layer noodles, filling, cheese, and meat sauce. Repeat. Sprinkle remaining Parmesan cheese on top. Bake at 375 degrees F for 30-35 minutes.

Source: Modified recipe from Better Homes and Gardens Cookbook

By cs_jag from Hillsboro, OR


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