My Mom’s Lasagna

My Mom’s Lasagna

Growing up my mom made an amazing lasagna. It is unlike any other lasagna I have tried, there is one very special ingredient. This lasagna is special and super awesome because of the hard boiled eggs. Yes, hard boiled eggs. I love eggs and tomato sauce. If you have not tried eggs simmered in tomato sauce with toast for breakfast you should. You will not be disappointed.full-pan

Anyway, my husband and I were out to dinner last night and he couldn’t decide between getting the ribs or the lasagna. Lasagna is one of his favorite things…just like Garfield. I told him to get the ribs because I would make us lasagna today, so I did. Here is my recipe. It is a spin on my mom’s recipe that I have made my own.

It starts with a homemade sauce. I brown ground beef with some diced onion and garlic. Add a little freshly grated lemon peel and allspice. Then I add the crushed tomatoes and the tomato sauce, a little sugar and some salt. I bring it up to boil and then reduce the temperature and let it simmer for a good hour. While the sauce simmers I slice up mushrooms and saute them with some fresh spinach and garlic. I always wash the spinach and greens that come in the plastic tubs. Even though it says triple washed its sometimes still dirty, as you can see here. dirty-spinach

Now I know I am going to get some slack for this BUT I use the no boil lasagna noodles. I know they are not the best but they make this so much easier to put together. So just like the title of this website states…this is what works for us, you feel free to do what you like. If you want to boil noodles go for it. Grease a lasagna pan with some coconut oil or use some non stick cooking spray. Take a full cup of sauce and coat the bottom of the pan. Place a single layer of noodles over the sauce. Next put a layer of sauce over the noodles and then put a layer of cheese over the sauce. Then another layer of noodles and then cover the noodles with sauce. Before you put the cheese on, evenly spread the sauteed spinach and mushrooms out over the sauce. Then put a layer of cheese down. Next, another layer of noodles then sauce. Then place a layer of the sliced hard boiled eggs and then a little more sauce over the eggs. Then a layer of cheese. Last layer, more noodles, sauce and then cheese. mushroom-layer

Cover the lasagna with foil and bake at 375 degrees for 25 minutes. Then remove the foil and let it bake for an additional 5 minutes to let the cheese brown slightly. Let the lasagna rest for at least 15 minutes before digging in. I promise this lasagna is amazing!!

 

 

 

Ingredients
1 lb ground beef (or any ground meat you like)
1 small white onion (diced)
3 garlic cloves (minced)
1 tub fresh spinach (washed)
8-10 baby portobello mushrooms (sliced)
2-28 oz cans crushed tomatoes with basil
1-15 oz can tomato sauce
1 box lasagna noodles (no bake or regular, follow package directions)
6 cups shredded mozzarella
4 hard boiled eggs
Himalayan Pink salt
1 tablespoon sugar
Allspice to taste
Zest of 1 small lemon
Coconut oil

 

 

Preheat oven to 350 degrees.
Brown ground beef in a large sauce pan. Add the diced onion, garlic, and lemon zest and cook until the onion is softened. Sprinkle with salt and allspice. Add the crushed tomatoes, tomato sauce, sugar and another sprinkle of salt. Bring it up to a boil and then reduce to a simmer for about an hour. Feel free to check the sugar and salt levels while cooking. Take a taste and adjust to your preference.

 

While the sauce is simmering slice up the mushrooms and saute them with the spinach in a pan over medium high heat. Add a sprinkle of salt and saute until tender and spinach has wilted down. Set aside.

 

Once the sauce is ready take your lasagna pan and grease it with coconut oil. Put 1-2 cups of sauce in the bottom and spread evenly. Place one layer of noodles. Next put a layer of sauce over the noodles and then put a layer of cheese over the sauce. Then another layer of noodles and then cover the noodles with sauce. Before you put the cheese on evenly spread the sauteed spinach and mushrooms out over the sauce. The put a layer of cheese down. Next, another layer of noodles then sauce. Then place a layer of the sliced hard boiled eggs and then a little more sauce over the eggs. Then a layer of cheese. Last layer, more noodles, sauce and then cheese.

 

Cover the pan with foil and bake for 25 minutes. Remove the foil and let bake an additional 5 minutes to brown the cheese slightly. Let the lasagna rest for at least 15 minutes before cutting into it. Enjoy!

 

If you make this lasagna I would love to hear your comments and any feedback.

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Dana

I'm a working mom with two adorable (and completely menacing) children. I do my best to make healthy foods and chemical free self care items for my family. Here I share with you, what works for us!

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