Lasagna Day Is A Real Thing... What The WHAT?!
Happy lasagna day, guys! It’s July 29th and that means that today is National Lasagna Day. Did you even know that they had a day for this?! I just found out about it this year, and I’m not mad at it. I make lasagna occasionally. My kids absolutely love mine. I make it for them just to make sure that they stay-at-home from time to time and not always at their friend’s eating the parents out of house and home,lol.
This Is MY Comfort Food
Lasagna is something that I love to make. I make it probably once a month which may not sound like a lot. But to my family, having lasagna once a month is a big treat. It doesn’t over do the whole pasta thing and they don’t get tired of it because it’s not an all the time meal. So in honor of national as on A-day I am going to share my EASY recipe that I use with you. I’m also going to try a new Keto recipe.
As you may know, I am on a new Keto health journey. And like I said before, I’m doing Lazy Keto. It’s a health and lifestyle change I’m making to lose weight, slim down, and build muscle. Learn more about that here. Now, I’m sharing these 2 recipes with you. The 1st is my regular, most loved recipe and the second is the new Keto recipe. I’ll post some pictures and maybe even a short video clip for you guys to follow along if you’d like. If you decide to try either or both of these recipes, just let me know in the comments below and tell me what you thought of it.
Ingredient List For My Normal, Most Loved Lasagna
Ingredients For Meat Sauce
- 2 pounds ground Italian Sausage
- 1 24-32 ounce jar of Rao’s pasta sauce
- 16 ounce container whole milk ricotta
- 2 1/2 cups shredded part skim low moisture mozzarella cheese
- 2-3 large eggs
- 1/3 cup FRESH Oregano
- 1/3 cup FRESH Basil
- 1/3 cup FRESH Thyme
- 1/3 cup FRESH Rosemary
- OPTION: You can also use a bottle of Italian Seasoning. I just use these herbs separately because I grow them in my garden and I use them fresh. If you choose to use jarred Italian blend, make sure to do 4 TBSP.
- Preheat oven to 350F. Use a 9 x 13 inch baking pan to bake lasagna in. You can line it with parchment paper if you like.
- Add eggs, spices. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).
- Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
- Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
ASSEMBLING LASAGNA
- Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
- Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.
- Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
- Repeat with second noodle, meat sauce, ricotta, and mozzarella.
- Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
- Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
- Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.
Keto Recipe
The Ingredient list is the The ingredient list is the same the only difference says you’re not making the cheesy Keto noodles you’re just going to use some regular noodles I prefer using the body laugh no no bake no boil lasagna noodles they’re easy to use you don’t have to worry about the boiling step and just take up and place them on top and then place your feelings it’s really simple to make the lasagna it’s delicious amazing and you already had the feeling it’s only going to talk it’s only gonna take about to 30 minutes to cook and then you have to wait for it to set it’s really that simple.
- 4 oz full fat cream cheese softened
- 1 1/2 cups shredded part skim low moisture mozzarella cheese
- 2 large eggs
- 1 tsp Italian seasoning
- Preheat oven to 350F. Line a 9 x 13 inch baking pan with parchment paper.
- Add all cheese dough ingredients into a food processor. Blend until evenly mixed. It should have a thick liquid consistency. If you do not have a food processor, you can mix by hand (see notes).
- Pour cheese batter into prepared baking pan. Use a spatula to spread batter across pan.
- Place into middle of oven and bake for about 20 minutes, or until surface is no longer wet and is firm to the touch.
ASSEMBLING LASAGNA
- Evenly slice your cheese dough into thirds. Your slices should just fit into an 8 x 4 inch loaf pan. (see photo in post for reference)
- Add a thin layer of meat sauce to the bottom of an 8 x 4 inch loaf pan. Add first noodle layer over meat sauce.
- Add 1/3 of the remaining meat sauce across first noodle layer. Spread 3 tbsp of ricotta cheese across. Sprinkle 1/4 mozzarella cheese across.
- Repeat with second noodle, meat sauce, ricotta, and mozzarella.
- Add third noodle. Top with remaining meat sauce. Sprinkle on remaining mozzarella. If desired you can add a pinch of dried herb seasoning to the cheese. I like to finely crumble a pinch of dried oregano and add it to the cheese.
- Bake lasagna in the middle of your oven at 350F for about 20 minutes. If you wish to get some color on the top cheese layer, set your oven to a low broil (after the 20 min bake) and let the cheese bubble and blister for about 2 minutes.
- Let lasagna cool slightly before slicing and serving. If desired, sprinkle on some finely chopped fresh basil, oregano and parsley and freshly grated parmesan cheese before serving.
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