TWO LASAGNAS?! The inspo for this week's prep came from the fact that multiple friends of mine are having their babies very soon, and I wanted to prep some nutrient dense, comforting freezer meals for them!
Check out the video from the post here.
While I was at it, I made some for me too, because there is nothing better than having a home cooked meal that you can grab from the freezer, ready to go.
With this, I made two different lasagne: a veggie and a meat.
The meat lasagna is my nonnas "secret" recipe, which includes making her meatballs that are mashed and used for the filling of the lasagna! You'll see how below!
Why meatballs first? Because nonna said so. Try it and you'll see. It's something about making meatballs, then using that as the filling that adds to the texture and flavor-- the egg, bread crumbs, etc. really just takes this next level.
I also made a breakfast option, which was a sweet potato hash and soft boiled eggs that can be paired. I think this goes without saying, but the soft boiled eggs are not to be frozen LOL. I am not including a recipe, because the hash was simply cubed sweet potatoes, bell pepper, and onion with olive oil and desired seasonings.
FOR THE MOST EFFICIENT PREP: Make your meat balls first. While they are in the oven, chop your veggies for the veggie lasagna and make the spinach ricotta mixture. While the meatballs cool, you can compose the veggie lasagna. Compose the meat lasagna next and put both in the oven. While in the oven, boil eggs and make the hash.
NONNA'S LASAGNA:
PLEASE NOTE: Nonna always feeds an Army. This makes enough for 2 pans of meat lasagne. You can make both pans and freeze the extra. Since the meat filling requires you to make meatballs first, you also can only use half of the meatballs for lasagna, and freeze the other meatballs to add to spaghetti another day. Last, you could use all the meat for filling, and save the extra filling for the next time you want to make lasagna.
INGREDIENTS:
meat filling/meatballs:
1 lb 100% grass fed ground beef
1 lb milk fed ground veal
1 lb pasture raised ground pork
1 1/4 C Italian breadcrumbs (may sub Cauli Crunch or Aleias for gluten free)
4 pasture raised eggs
1 C organic parmesan cheese
1 1/2 C water
~ 1.5 tsp each: salt, pepper, oregano, parsley
1/2 - 1 C ricotta cheese
lasagna:
lasagne noodles (I buy Jovial brown rice noodles, but can do traditional)
additional parmesan cheese for layers
organic mozzarella cheese for layers
red sauce (make your own with nonnas recipe, or if store bought, you'll need 1.5 jars per pan)
INSTRUCTIONS:
Combine together everything for the meat filling, except the ricotta. Use your hands (with gloves if you prefer) to combine well.
Form balls with the mixture to make meatballs, and add to a baking sheet and bake at 350 for 30 minutes.
After the meatballs cool a bit, add 1/2 C ricotta cheese and use hands to smash together with the meatballs. Do not over mix, as you want the meat to have texture. Add additional ricotta cheese 1-2 Tb at a time if you prefer more, until desired consistency is met.
In a 9x13 baking dish, your lasagna as follows: thin sauce at the bottom, lasagna noodles, meat mixture, sprinkle of mozzarella and parmesan, sauce, noodles, meat mixture, cheese, sauce, noodles, meat mixture, cheese, noodles, sauce, cheese.
Bake at 350 for 45 minutes, covering for the first 25-30 minutes.
VEGGIE LASAGNA:
INGREDIENTS:
1 large zucchini (or 2 small)
2 yellow squash
10 oz frozen organic spinach
2 shallots
~1/2 C ricotta cheese
salt, pepper, oregano, chilli flakes
olive oil
lasagna noodles
red sauce (make your own or 1.5 jars store bought)
organic mozzarella cheese
organic parmesan cheese
** for vegan or dairy free option, check out this recipe
INSTRUCTIONS:
Finely chop your zucchini and squash. I use this chopper. Season lightly with olive oil, salt, pepper, and oregano, and set aside.
Chop shallots and add to a skillet on medium heat with olive oil. Once cooked down for a couple of minutes, add your spinach and seasonings to taste. Once the spinach is cooked down, stir in desired amount of ricotta cheese. Set aside.
Make your lasagna layers as follows: thin layer of sauce at the bottom, lasagna noodles, spinach ricotta mixture, sauce, sprinkle or parmesan and mozzarella, noodles, zucchini squash mixture, sauce, cheese, noddles, spinach mixture, sauce, cheese, noodles, sauce, cheese.
Bake at 350 for 45 minutes, covering for the first 25-30 minutes.
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