Family Sized Lasagna Recipe

Family Appoved Lasagna (THM S)

Family Appoved Lasagna (THM S)

My husband likes a good lasagna, so that was on our menu for Sunday Dinner this week. I took an old favorite recipe and adapted it to fit our families likes, and the THM plan too. I tend to cook in large quanities, one of the lasting results of growing up in a family with 15 children, so feel free to adapt this to better fit the quanties your family would use. The other suggestion, do as we did, have company to share it with you!

This recipe made two pans. One pan was a 9x13 pan that I used Dreamfields noodles in for a “regular” lasagna. The other pan was an 8x8 pan I used zucchini in instead of the Dreamfields noodles.

Ingredients:

1 lb sausage of choice. I used regular, but have used Italian in the past.

1.5-2 lbs lean ground beef.

1 medium sized onion

2 cloves of garlic

4 15 oz cans diced tomatoes

2 6 oz cans tomato paste

½ cup water

2 Tbsp Erythritol

1 ½ tsp dried basil

½ tsp fennel seed (or I used 2 drops fennel EO)

1 tsp Italian seasoning

1 Tbsp mineral salt

¼ tsp black pepper

1 ½ tbsp dried parsley

12 Dreamfields Lasagna Noodles for larger pan Find them here

2 small zucchini for smaller pan

24 oz cottage cheese (used about 16 oz for large pan and 8 oz for smaller pan)

2 eggs (1 for each pan)

16 oz mozzarella cheese for large pan

8 oz of pepper jack cheese (used about 6 ouces for large pan, 2 oz for small pan

8 slices of gouda cheese for small pan

Directions:

  1. In a large skillet or pot, combine meats, tomatoes, tomato paste, and seasonings together. Simmer together until warmed.
  2. Bring pot of water to a boil, add Dreamfield noodles, cook just slightly, not until soft/done. Drain. 
  3. In a small bowl, mix cottage cheese and eggs together.
  4. Preheat oven to 275 degrees.
  5. To make, spread maybe 1.5 cups of meat sauce on bottom of baking dish. Layer 6 lasagna noodles, then add cottage cheese/egg mixture. Sprinkle generously with mozzarella cheese. Add more meat/sauce topping, and repeat layers. Sprinkle about 6 ounces of pepper jack cheese on top layer with the mozzarella cheese. 
  6. Cover and bake for about 2-3 hours at 275 degrees. 
  7. For the zucchini pan, do the same thing, but instead of using Dreamfields noodles, use one small sliced zuchinni between each layer. Instead of using mozzarella cheese, use 4 slices of gouda cheese in middle layer and on top layer. Add about 2 ounces of pepper jack cheese along with gouda cheese on top layer.

Notes:

I cooked this while I was away at church. That is why I cooked it on a lower temperature for a longer time. If I was cooking this at home for supper, I would probably try cooking it at 350 degrees for 50-60 minutes.

I have silicone lids that fit my pans I used instead of foil to cover the lasagna as it baked.

I had precooked my ground hamburger in my instant pot and rinsed well beforehand. I like to prep my meat ahead and freeze it, then just pull it out for easy meal prep later. I had also cooked my sausage ahead of time, and drained the fat, although I don’t rinse my sausage. My husband doesn’t like chunks of any sort of veggies in his food, so my onions, tomatoes, and garlic all went through my vitamix before adding them to my meat mixture.

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