Farmgal’s Lasagna Recipe #3

Green Filling layer one

• 3 cups of finely chopped fresh spinach or two cups thawed and drained frozen 
• 2 eggs, farm fresh if you got them! 
• 1 cup of cottage cheese 
• 2 tsp of your favorite seasoning salt blend

Blend together in a bowl

Meat Filling

• 1  pound of lean beef, grass fed if possible and local is always better, support your local farmers if you can
• 1 larger purple onion finely diced
• 2 garlic finely diced
• 1 quart tomato pasta sauce
• 1 quart garlic and herb pasta sauce 
• 1 tbsp Montreal Steak spice

Precook your burger when almost done, add your onion and garlic cook till tender and then add your sauce to heat it though with spices. 

Cheese layers, one block of mozzarella shredded, or approx. six to eight cups

Preheat oven to 400 degrees, in a 9 by 13 pan, add a small layer of meat sauce on bottom, layer of dry ready to cook Lasagna noodles, it will take a full box, four across and one broken and layered on the bottom sideways.  

Then add the full green layer, with a fine covering of cheese , then more noodles, then full meat layer, then noodles, then meat again and a heavy covering of cheese, sprinkle the cheese with some extra Montreal steak spice blend

Bake covered in tinfoil for a hour, remove the tinfoil, bake another 15 min till golden brown and bubbly, allow five minutes to cool and set up before cutting and serving. 

Leftovers keep beautiful in the fridge, and while they can be reheated in the microwave, ideally reheat your leftovers in the oven if possible. 

While i don’t make it to often, it is a requested by the D&D Kiddo pack along with others, when its a pot luck event, its asked in a hopeful voice, want to bring a pan of your Lasagna 🙂 I am not sure there is a higher recommend then that really!