Lasagna was the first dinner that I learned how to make when I was living on my own. I've been making this special Italian recipe for the past 15 years and it is kid and picky eater tested and approved. After several requests from friends and family, I decided it was time to share my simple organic recipe. If you are a vegetarian, you can leave out or substitue the meat with portobello mushrooms or tofu and use soy cheese. You can also add a variety of vegetables to your liking.
What You Need For Organic Lasagna
- 1 package organic ground beef
- 1 jar of organic strained tomatoes (avoid canned tomatoes)
- 1 jar of organic tomato paste (avoid canned tomatoes)
- organic Italian seasoning (when in season use fresh basil, oregano, rosemary, thyme, sage)
- 1 organic garlic clove minced
- organic garlic powder
- pinch of sea salt
- veggies of your liking (onions, mushrooms, tomatoes, peppers, eggplant, olives)
- 6 cooked organic artichoke flour lasagna noodles
- 15 oz. organic ricotta cheese
- 1 organic cage-free egg
- 1 package organic Italian cheese mix
Step 1: Make the Sauce
In a sauce pan, mix the strained tomatoes, tomato paste, minced garlic, pinch of salt, and pepper. If you are using meat and/or vegetables, cook and add to the sauce. Then add 1-2 tablespoons of Italian seasoning. After you let your sauce simmer on low heat for 30-45 minutes, taste to see what you need to add. I usually add more garlic, pepper, and seasoning.
Step 2: Make the Cheese Mixture
Step 3: Layer 1
Step 4: Add Layers 2 & 3
Step 5: Add the Cheese
Step 6: Bake
Bake your lasagna at 425F for 15 minutes. Reduce to 375F and cook for 30 minutes or until brown and bubbly. Your dish should serve 6. If you have leftovers, save and reheat. It tastes even better the next day!