Us Smiths have been doing lots of traveling this summer. Between Chris’ work schedule, family trips, and a few girls’ trips of my own, we’ve been all over the place. Even though Chris is out of town again this week, I’m here with the boys and my mom and we’re celebrating Meatless Monday with Grandma’s Cheesy Lasagna. My boys are nuts for Italian food, but this one is especially a hit!
Whenever my mom is around, she makes up a big batch of lasagna for us for dinner. We freeze the leftovers in individual containers and pull it out when we need a quick dinner (usually when Chris is traveling and I’m not in the mood to cook something up for just the kids and I.) It always re-heats so great and is a perfect go-to Meatless Monday meal.
Grandma’s Cheesy Lasagna
1 box lasagna noodles
2 lg. jars of spaghetti sauce
1 lg. container of small curd cottage cheese
1 sm. container of Ricotta cheese
6 cups of shredded Mozzarella cheese
1 pkg. spinach leaves (optional)
About 3 tsp. Italian seasoning
2 cloves minced garlic
1 onion (diced)
-Cook lasagna noodles until just tender
-Add minced garlic, diced onion to jarred sauce (to liven it up!)
-Use a 9’13 pan and begin assembling:
Pour a thin layer of sauce on the bottom of the pan and then begin layering noodles (slightly overlapping them so they lay flat), sauce, spinach, cottage cheese, a sprinkle of Italian seasoning, Ricotta cheese, Mozzarella cheese and then repeat starting with noodles again. You will make about 3-4 layers total. Top it all with a layer of sauce and Mozzarella cheese.
-Bake uncovered at 375* for 25 minutes.
-Remove from oven, cover with foil and continue to bake at 375* for another 25 minutes.
-Let sit for 15 minutes before cutting and eating.
As much fun as it is to travel, nothing beats being home, sitting together at the table with my boys, and eating Grandma’s (mom’s) lasagna!
Did I mention she made homemade banana bread for dessert?!