This delicious recipe makes 5 loaf pan size meaty lasagna’s. Eat one tonite, and freeze the other 4 to enjoy for future meals.
In a skillet, fry the following in Grapeseed oil:
- 6 cups ground beef
- 1 chopped onion
- 1 can sliced mushrooms
- 1 Tbsp Coriander
- Salt and Pepper to taste
- 3 Tbsp Italian blend seasoning
- 2 Tbsp Garlic pieces preserved in oil
While the meat cooks, gather 4 large bowls to prepare each layer in.
In the first bowl collect and stir tomato sauce:
- 1 can crushed tomatoes
- 2 cans diced tomatoes
- 1/4 cup garlic pieces preserved in oil
- 1 Tbsp Coriander powder
- 2 Tbsp Italian blend seasoning
- Salt and Pepper to taste
In a second bowl, collect and stir spinach mix:
- 2 bags frozen spinach, or 5 cups fresh
- 5 eggs
- 1/8 cup garlic pieces preserved in oil
- 1 Tbsp Coriander powder
- 2 Tbsp Italian blend seasoning
- Salt and Pepper to taste
In a third bowl, collect and stir cottage cheese mix:
- 2 cups cottage cheese
- 1 Tbsp Coriander powder
- 2 Tbsp Italian blend seasoning
- Salt and Pepper to taste
- 2 Tbsp garlic pieces preserved in oil
- 1 can sliced Black Olives
In the fourth bowl, collect the grated cheese:
- Grated Italian cheese blend: 4 cups
- Grated Parmesan cheese: 1 cup
1.5 boxes of oven ready lasagna noodles.
- In the bottom of each pan, spoon in enough tomato sauce to cover the entire bottom of the pans.
- Place a well-spaced layer of noodle on top of the tomato sauce
- Add the meat layer.
- Place a well-spaced layer of noodle on top of the meat layer.
- Place the cottage cheese layer.
- Place a well-spaced layer of noodle on top of the cottage cheese.
- Place a layer of Spinach on all the pans.
- Place the cheese on top.
- Bake at 350 degrees F for at least 30 minutes.
Eat one, cool the other 4. Cover firmly with foil. Place in freezer. When you pull it out of freezer, let it thaw then heat for 30 minutes at 350 degrees.
Will be delicious!