Purposely eating the same thing all week

I don’t know about you, but post Thanksgiving, I’m perfectly happy to not cook for a couple days. Thanksgiving can take a lot of my cooking mental space. The problem with trying that this year is that we didn’t have much in the way of protein leftovers – the leg of lamb Adam roasted was excellent. Also, he estimated servings pretty well, so with much effort (i.e. attempting to cut even more meat scraps off the bone) we had two lunch portions of lamb, each. I mean, hurray, more tasty lamb, but not so much with the not having too cook – we needed a protein/main course for dinners. Have enough left over sides that I didn’t really need to cook any vegetables or stuff… So what did I do?

Cook a vegetable heavy lasagna, of course.

Totally worth it.

For you vegetarians out there, and anyone who just wants to occasionally have a meatless dish, this recipe will totally work in a vegetarian version. It should since the original was developed that way 🙂 We just really wanted some animal protein. And I really dislike mushrooms. It’s a personal failing I’m sure 😉

Cheesy Lasagna

Original from TheKitchn
Makes 8-10 servings
Recipes left to try (& copy…): 9 recipes; Dinner: 1

  • 1 onion, diced small
  • 3/4 lb ground 90/10 beef
  • 1/2 lb smoked andouille sausage, sliced into bite-sized slices
  • 1 eggplant, small – medium (12-16 oz), small dice
    • [psst, go for the smaller size, especially if your skillet or pot isn’t all that large]
  • 1 butternut squash, small – medium, small dice
    • again, go for a squash on the small size
    • your favorite type of squash will work here: feel free to substitute (butternut squash was a pleasant surprise – I had not idea if it would actually work or not walking in, we just need to use up these squashes floating around the house)
  • 6 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • pinch of red pepper flakes, optional (but totally awesome in)
  • 5-6 oz baby spinach
  • 3 cups tomato sauce
    • (one 24 oz jar worked, but we would have been happier with more sauce. or I failed measuring whilst executing, since 24 oz should definitely be 3 cups…)
  • 15 dry lasagna noodles (not no-boil, you want the regular ones)
  • 2 1/2 cups ricotta cheese
  • 2 1/4 – 3 cups mozzarella, chopped or shredded
    • we used 2 1/4 cups, but would have been happy with more
  1. Preheat oven to 400°F.
  2. Warm some olive oil in a large skillet or pot over medium heat. Add the onions and cook until they begin to turn translucent, about 5 minutes. Add the ground beef and sausage; cook until the beef browns.
    IMG_0361
    Add the eggplant, squash, and bell pepper; cook until all soften, roughly 3-5 minutes.
  3. Clear some space in the middle of the pan (this is where it would have been easier if I’d used a pot with tall sides…). Add more olive oil, the garlic, salt, and spices – stir until the garlic is fragrant and beginning to turn golden, about 30 seconds. Now stir the garlic and spices into the vegetables. Add the spinach on top and stir until it wilts, about 3-5 minutes later. Remove the skillet or pot from heat.
  4. Spread some tomato sauce in the bottom of a 9″x13″ baking dish (you do not need to use cooking spray or butter the dish). Lay 5 of the lasagna noodles (breaking if needed) in a single layer over the sauce. Spread 1 cup of ricotta on the noodles (I totally reached in and spread out the ricotta with my hands), half of the vegetables, 1 cup of tomato sauce, and 1 cup of mozzarella. Add another single layer of lasagna noodles using 5 pieces, the rest of the vegetables, 1 cup of tomato sauce, and 1 cup of mozzarella (in that order). Top with a final layer of 5 pieces of lasagna noodles, the remaining tomato sauce, and 1/2 cup of ricotta. Reserve the remaining 1/4-1 cup of mozzarella for later.
  5. Cover the dish with a lid or tightly with foil; bake for 1 hour. After 1 hour, check that the noodles are done by inserting a knife – if the knife does not slide easily through all the layers, recover and cook for another 15 minutes. Once noodles are done, sprinkle the remaining mozzarella over the top and return to the oven, uncovered, until the mozzarella melts, about 10-15 minutes.