Lasagna is one of our family favorites. Making lasagna from scratch just got much easier using some of the shredded cheeses and prepared pasta sauces now available in grocery stores. Today I added the zucchini and eggplant from my Community Supported Agricultural (CSA) basket to the lasagna. Not to brag, but this casserole turned out really well! It is a great way to use fresh vegetables which ripen in the summer and increase vegetables in meals.

Making Easy Homemade Lasagna

Over the years, I’ve cooked lasagna many different ways. It’s one of the few foods that my step-son really likes. He will call and ask what we’re eating for supper and then decide if he is coming for supper or afterwards. Hum…..I just go with the flow.

I’ve experimented with all types of cheeses and sauces, too. Making lasagna from scratch can be time consuming and labor intensive; using multiple mixing bowls, pots, skillets and many preparation steps. I can fill up an entire dishwasher with the all the bowls and pots used to mix up the dish. I’ve developed several time saving tips to make the process easier. My recipe is sort of a hybrid of homemade and convenience foods.

My recipe uses shredded cheese rather than block cheese — the time and effort of avoiding shredding blocks of cheese is worth it. Sometimes I use an Italian blend of shredded cheeses in the lasagna. Today I used a Mexican cheese, Queso Quesadilla, along with Mozzarella cheese. The Mexican cheese was mild; the package claimed  that the cheese melts easily in Mexican dishes. The package was right. The cheese was mild, flavorful and blended nicely with the zucchini and eggplant.

I used a prepared pasta sauce today. The Di Napoli brand of sauce, “Classico Tomato & Basil Pasta Sauce” version is especially chunky, full of tomato flavor. Often I’ll mix up my own tomato sauce with seasonings; either works. Homemade sauce has the advantage of reducing the sodium by purchasing salt-free canned tomato products. Convenience pasta sauce is quick and easy; just open and pour — no dishes to wash (just recycle the jar). I add ground beef in my lasagna. Not alot of meat; but it adds to the flavor. A person could easily omit the beef for a vegetarian version.

Using lots and lots of zucchini

My CSA basket which I pick up weekly is full of vegetables and fruits. They need to be used within few days to avoid spoiling. I can find ways to use the eggplant, but zucchini is more challenging. It means finding creative ways to use lots and lots of zucchini. I added the zucchini, eggplant and onion to the casserole; and it turned out well; the flavor was great.

Other tips for making lasagna

Here are several other tips for making lasagna “from scratch”:

• Use a lasagna pan for the casserole. It is slightly larger than an ordinary casserole dish (it is 10″ x 14″) and has a good depth of 2-1/2 Inches. Three lasagna noodles just perfectly in the pan. The depth allows for several layers without overflowing the pan.
  
• Don’t boil the entire package of lasagna noodles. You only need 6 noodles for two layers or 9 noodles for three layers; this is plenty of lasagna casserole. Count the noodles out, save the rest for another time..
• Pre-cook the vegetables — zucchini and eggplant. Vegetables take a long time to cook in an oven; pre-cooking these vegetables allows all the ingredients (vegetables, meat, cheese) to cook in the same length of time. Cheese can become tough and stringy if baked too long. I slice, then steam the zucchini in the microwave oven for about 10 minutes. Add water, cover with plastic wrap and steam.
  

To precook the eggplant, I heat the oven to 350 degrees and line a baking sheet with foil. Lightly coat both sides of the eggplant with oil or spray margarine. Bake about 15 minutes–remove when the eggplant is tender.

• Pre-cook the onion with the ground beef. This saves time and a skillet. The onion needs to be cooked to eliminate a raw favor.
  

Assemble the lasagna casserole

To assemble the casserole, I make two layers total. Layer in half of of the pasta sauce with the zucchini and eggplant

Then layer on half the ground meat and onions, next cheese. This is a large casserole; it takes alot of cheese; about two cups per layer.

Next add on three lasagna noodles. Then repeat the layers and finish the lasagna off with a cup of cheese. Cover tightly with aluminum foil and bake at 350 degrees for about 45 minutes until bubbly. Don’t over bake or the cheese will become stringy.

Out of the oven, Cut into six or twelve pieces and serve. Serve with French bread and a vegetable. Delicious!