My family loves lasagna! It may be one of the few meals that we all can sit down and enjoy together without a single deviation from the recipe. I love the fact that it can be changed up depending on what vegetables are growing in your garden or in your CSA box! Our lasagna varies from time to time, but the standard recipe remains the same. I can’t wait to hear what you do for yours.
Fresh Vegetable and Pork Lasagna
1 box Oven Ready lasagna noodles
~50 ounces of spaghetti sauce
1 lb. ground pork (we use organic pork from Country Time Farm)
1 16 oz. container of 1% cottage cheese
3 cups of shredded mozzarella cheese
a handful of fresh basil, sliced
2 cloves garlic, sliced thin
1 medium zucchini, sliced thin
a handful of spinach leaves, sliced
*Note: For the spaghetti sauce, I generally use homemade but if I don’t have any, I love Newman’s Own brand (basil and garlic)!
1. Preheat the oven to 350 degrees.
2. Brown the ground pork and add 28 ounces (~3 1/2 cups) sauce. Stir the two together and set aside.
3. In a bowl, stir together cottage cheese and 2 eggs until combined.
4. Cover the bottom of a 13×9 glass baking dish with a layer of spaghetti sauce.
5. Place three lasagna noodles in the pan.
6. In a bowl, stir together cottage cheese and 2 eggs until combined.
7. Spread 1/3 egg mixture over all three noodles. Then place the 1/3 meat/sauce mixture over top. Place a row of vegetables (I slice my zucchini thin and cover with a layer) and sliced basil and garlic over top. Add 1/3 shredded cheese.
8. Repeat this process again twice more topping with a fairly thick layer of shredded cheese. This time, do a different vegetable. Here I use spinach, but it could be eggplant, summer squash, etc.
9. Bake covered for 50 minutes. Take the cover off and bake another 10 minutes. Let rest for 10 minutes. YUM!
You can always switch up the vegetables. I generally like to use thin sliced eggplant, summer squash, zucchini, spinach, tomato.
What is your secret recipe ingredient to lasagna?