Meaty Cheesy Lasagna and a Caesar Salad


Our family loves lasagna and I’ve made many different recipes, some traditional and others a little more modern. This is a very traditional version with simple flavors. This recipe makes a full pan of lasagna which is more than you’ll need for dinner tonight. Instead of sticking the leftovers in the back of the refrigerator to be forgotten, try placing individual portions in sandwich bags. Then put all the bagged portions in a larger freezer bag. They make quick single serving meals for kids on the go!

Meaty Cheesy Lasagna



  • 12 no-boil lasagna noodles
  • 1 pound pork sausage
  • 1 pound ground beef80/20
  • 2 cloves garlicminced or pressed
  • 15 ounces tomato sauce
  • 15 ounces petite diced tomatoes
  • 12 ounces tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 24 ounces small curd cottage cheese
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese (grated)
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1/4 cup parsleyminced
  • 4 cups mozzarella cheeseshredded


  1. Preheat the oven to 375.
  2. In a large skillet, brown meats. Drain meat, return to skillet, and stir in garlic, tomato sauce, petite diced tomatoes, tomato paste, Italian seasoning, salt and pepper.
  3. Let simmer for about 5-10 minutes.
  4. Meanwhile, combine cottage cheese, parmesan, ricotta, eggs, salt, and parsley in a bowl.
  5. Spread about 1 cup of the meat sauce onto the bottom of a 9×13 baking dish.
  6. To assemble: hold a lasagna noodle in one hand and with a spatula; coat it with the cheese mixture.
  7. Place the cheese coated noodle in the pan and repeat with 2 more noodles, placing them side by side but not overlapping.
  8. Sprinkle layer with mozzarella cheese. (Reserve 1 cup mozzarella for the top.)
  9. Spoon meat mixture on top of the cheese, and gently spread.
  10. Repeat process with remaining noodles, ending with a layer of meat sauce.
  11. Cover with foil and bake for 25 minutes, remove the foil, sprinkle with reserved mozzarella, and bake for another 10-15 minutes.
  12. Let cool for about 10 minutes. Then slice and serve.

Nutritional Information

Serving Size 372g Calories 754 Fat 39 Sat Fat 17 Sodium 1490 Carbs 38 Sugars 9 Fiber 3 Protein 59.

Caesar Salad



  • 1 head romaine lettucetorn
  • 1 cup croutons
  • 1/2 cup Parmesan (shaved)optional
  • Dressing
  • 1/4 cup Parmesan cheese (grated)
  • 1/4 cup mayonnaise (or plain yogurt)
  • 2 tablespoons milk
  • 1 tablespoon lemon juice
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 1 clove garlicminced
  • pinch cayenne pepperoptional


  1. Combine dressing ingredients in a small bowl with a blender stick or whisk.
  2. Toss lettuce in small amounts of dressing until coated to your liking.
  3. Add croutons and shaved parmesan.

Nutritional Information

Serving Size 134g Calories 107 Fat 6 Carbs 7 Fiber 1.4 Protein 9.


KID NOTE: Clean plates and seconds all around.

VEGETARIAN TIP: Replace the meat with chopped mushrooms, onions, and green bell peppers.

GLUTEN MODIFICATIONS: Use gluten free lasagna noodles. Substitute pecans for croutons or use gluten free croutons.

1 Comment

  1. Eller says:

    This recipe sounds great

Leave a Reply