Colleen’s Lasagna

Returning from the hospital with a new baby can be overwhelming, especially with older kids at home. Evie and Mack have been very good with little Vivian, but its still my job to meet their needs and take good care of them even though some moments I just want to lay in bed and take an 18-hour nap. Kids don’t necessarily care that mom is recovering from the delivery and a new little life is in the house – when its dinner time, they want to eat!

So, I am so grateful for the meals my family has brought over this week.  My grandma delivered a bag full of fresh groceries and prepared foods, and my mom sent me home with enough chicken, pasta and broccoli to last us for three meals.  My sister Colleen dropped off a pan of delicious lasagna, garlic bread and green beans.  Its so nice to just heat and eat when I just don’t have the energy or time to prepare and clean up a dinner for my family of FIVE.

Colleen’s lasagna was so good that normally picky Evie happily ate every bit off her plate.  Can’t wait for the day when little Vivian can enjoy a bite, too!

Colleen’s Lasagna

Large can diced tomatoes (28oz)

Small can tomato paste (6oz)

Medium can tomato sauce (15oz)

1 Tbsp Italian seasonings

1/2 Tbsp Oregano

Salt & pepper to taste

3 Tbsp cold pressed EVOO

2 cloves garlic (pressed and chopped)

1/2 medium sized white onion (chopped)

1 large shallot (pressed and chopped)

Red chili flakes (as much as you like)

15oz Ricotta cheese

1 1/2 C mozzarella cheese (shredded)

1 C parmesan cheese (shredded)

1 egg

Sprinkle of Italian seasoning

Dash of salt

Lasagna pasta (1/2 box – I prefer no-boil sheets)

1 Green Pepper (chopped)

Coat sauce pan with the olive oil. Drop in onions and shallots. Saute for 2 minutes. Drop in garlic. Saute for ~5 minutes on low-to-medium heat. Mix in tomato paste thoroughly. Mix in diced tomatoes, stir. Mix in tomato sauce, salt, pepper, oregano, Italian seasonings and red chili flakes. Stir thoroughly. Turn the heat to low, cover and simmer for 25 minutes.

To prepare the cheese mix, place all ingredients in a large bowl and mix thoroughly.

Coat the bottom of lasagna pan with some of the saucier bits of your sauce. Spread the cheese mix on each lasagna sheet and place in the pan as your base layer. Sprinkle a handful of the chopped green peppers directly on top. Coat with sauce. Repeat this step 2-4 more times, until your lasagna is nearing the top of the pan (careful not to go to the edge – once this goes in the oven it bubbles up!). Place spoonfuls of whatever of your cheese mix is left on top, and sprinkle with additional mozzarella and parmesan. Cover with foil and bake at 375 degrees for 50 minutes. Remove the foil, turn up the oven to boil, and bake for another 10 minutes. Remove, cool and enjoy!

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