Lasagna and a Busy Week

Our life here on the ranch seems to go in seasons and we are currently in the season of getting steers to grass and heifers bred. During this week we will be up early and won’t be done until late most days. One of my go to make-ahead things is lasagna. It is easy to put together and either freeze or have in the fridge ready to pop in the oven for dinner. This week my lasagna will probably be served for a lunch to feed the crew that will help us get it all done!

Follow along on Instagram and Facebook to keep up with our crazy life this week!

Note: The pictures show the ground beef used, but we prefer Italian sausage. As well as, the recipe cut in half and the lasagna baked in a 9×9 pan. This is best for our little family. However, when we are feeding a crew I cook the full recipe.  Below is the full recipe!

Lasagna

1 lb of Italian sausage or ground beef
6 lasagna noodles
3 c. Ricotta cheese
2 eggs
2 tsp of salt
1/2 tsp. Pepper
Fresh parsley
1 tsp of oregano
1 tsp of Thyme
1/3 c. Parmesan cheese
1 Jar of Spaghetti sauce
1 lb of Mozzarella cheese (I used to use the fresh stuff, however the store brand block Mozzarella seems to help the lasagna stay together better) 

Cook your meat and add your spaghetti sauce. Cook noodles until tender.

Combine ricotta cheese, eggs, parmesan cheese, salt, pepper, parsley, oregano and thyme.

Pour a thin layer of the meat sauce in the bottom of a 9×13 pan. Place three noodles over the top of the meat sauce and spread half of the  cheese mixture over the top of the noodles. Sprinkle with mozzarella. Pour half of the remaining meat sauce over the cheese and layer with noodles, ricotta cheese mixture and mozzarella. Spread the remaining meat mixture and sprinkle the top with additional mozzarella. Bake at 375 for 30 minutes and let rest for 10 minutes. If you do make this ahead and refrigerate or freeze give it a little extra time to cook.