My husband has no food allergies, I unfortunately cannot eat either cows milk protein or soy protein. That doesn’t mean we can’t have lasagna!by too_granola_for_you 2 Comments too_granola_for_you 1 day ago LASAGNA (MAKES 2 – 9×13 PANs)A flexible lasagna that makes two full trays. Freeze one for later or feed a crowd.INGREDIENTSOlive oil2 tbsp minced garlic3 cups chopped mirepoix (celery, onion, carrot)2 lbs ground meat of choice (we used lean ground beef)2 jars pasta sauce2 tbsp tomato paste1/4 cup Worcestershire sauce1/2 tsp salt1/4 tsp pepper12 hard boiled eggs, mashed3–4 cups soft cheese of choice (ricotta or soft goat cheese)Frozen chopped spinach, thawed and excess water squeezed out2 cups hard cheese of choice, grated (we used Romano)3–4 cups mozzarella of choice (we used regular for one, and goat mozzarella for the other), shredded2 packs of oven ready lasagna noodles celestaire 1 day ago Looks lovely! I recently used half ricotta half mascarpone for a lasagna (it was what I had on hand) and it made a very smooth, yummy filling!
too_granola_for_you 1 day ago LASAGNA (MAKES 2 – 9×13 PANs)A flexible lasagna that makes two full trays. Freeze one for later or feed a crowd.INGREDIENTSOlive oil2 tbsp minced garlic3 cups chopped mirepoix (celery, onion, carrot)2 lbs ground meat of choice (we used lean ground beef)2 jars pasta sauce2 tbsp tomato paste1/4 cup Worcestershire sauce1/2 tsp salt1/4 tsp pepper12 hard boiled eggs, mashed3–4 cups soft cheese of choice (ricotta or soft goat cheese)Frozen chopped spinach, thawed and excess water squeezed out2 cups hard cheese of choice, grated (we used Romano)3–4 cups mozzarella of choice (we used regular for one, and goat mozzarella for the other), shredded2 packs of oven ready lasagna noodles
celestaire 1 day ago Looks lovely! I recently used half ricotta half mascarpone for a lasagna (it was what I had on hand) and it made a very smooth, yummy filling!
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LASAGNA (MAKES 2 – 9×13 PANs)
A flexible lasagna that makes two full trays. Freeze one for later or feed a crowd.
INGREDIENTS
Olive oil
2 tbsp minced garlic
3 cups chopped mirepoix (celery, onion, carrot)
2 lbs ground meat of choice (we used lean ground beef)
2 jars pasta sauce
2 tbsp tomato paste
1/4 cup Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
12 hard boiled eggs, mashed
3–4 cups soft cheese of choice (ricotta or soft goat cheese)
Frozen chopped spinach, thawed and excess water squeezed out
2 cups hard cheese of choice, grated (we used Romano)
3–4 cups mozzarella of choice (we used regular for one, and goat mozzarella for the other), shredded
2 packs of oven ready lasagna noodles
Looks lovely! I recently used half ricotta half mascarpone for a lasagna (it was what I had on hand) and it made a very smooth, yummy filling!