Intro: Hey y'all! Welcome to the Jackson Pine Farm Kitchen. In case you're new around here, we want to welcome you to the JPF Family {If you're not a member of our facebook community, we'd love for you to join in and chat with us, grab a seat at our free, LIVE fb events and never miss a blog by subscribing above}. We love to share all of the good things in life with our followers from kitchen recipes to arts and crafts. We are a small family business that supports other small family businesses through our online market. But we are more than business, we are family!
We are a big believer in quality time for family. That's why we want to help equip you to bring fun and laughter into your home and the heart of the home, your kitchen. This week, we have created daily blogs for Back-to-School Survival Week Freezer Meals. These fun meals can be frozen and help you prep for the back-to-school madness.
We have had a blast creating these fun filled recipes for you and your family. Make sure to catch them all and send us your photos. Tag us @jacksonpinefarm or #jacksonpinefarm
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Loads of Fun Layered Lasagna
photo credit: Suzy Allman for The New York Times
This recipe is fantastic to freeze! Simply double to make two and freeze one for later.
Serves: 5-6
Prep to Freezer Time: 30 minutes
Cooking Time: 1 1/2 hours (frozen- at 400 degrees), or 35 minutes (fresh- at 350 degrees)
INGREDIENTS:
1 lb ground beef OR 50/50 ground beef and Italian ground sausage
1 tsp salt
1 tsp pepper
1/4 chopped yellow onion
2 cloves minced garlic
1 jar of your favorite Spaghetti sauce
1 15 oz container of ricotta
2 egg
1 package of frozen spinach, thawed
1 lb shredded mozzarella cheese
1 package Barilla oven ready Lasagna noodles
1 cup shredded parmesan cheese
INSTRUCTIONS:
If making fresh preheat oven to 350 degrees.
Brown meat adding salt, pepper, onion, and garlic. Drain grease.
Mix spaghetti sauce into meat, cover and simmer for 10-15 minutes.
Meanwhile in a large mixing bowl mix ricotta, add 2 eggs, thawed spinach, and mozzarella cheese, reserving one cup to top later.
Starting with sauce mixture spoon loosely into a 9x13 pan. Add thin layer of ricotta mixture and then noodles. Repeat this layering until you run out of all ingredients. Add mozzarella cheese and parmesan cheese on top.
If freezing, allow lasagna too cool, cover with aluminum foil and then freeze. When baking later, cooked covered for 1 hour. The remaining 20-30 minutes cook uncovered.
If cooking fresh, cover and bake for 25 minutes and then the last 10 minutes, remove cover to allow cheese to melt.
Buon Appetito,
Lauren Jackson
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