Wow, this week has just flown by and somehow it’s already Saturday night. Where does the time go when caring for a newborn? Any who,  Jellybean is growing like crazy (almost a month old) and let me cook today so that was nice. Todays lunch of the week is Lasagna. Most of the supplies I had laying around the house: noodles, Italian sausage, rosemary (from the garden), pasta sauce, garlic and onion. Just had to buy cheese, ricotta cheese and mushrooms. I think that’s everything! I like lasagna, you can make it in large quantities and it freezes nicely. I cut my slices rather large to serve 8 but I have been able to serve 12 out of it.


  • 1 box lasagna noodles (I picked whole wheat)
  • 1 lb of Italian sausage
  • 1 pkg whole mushrooms, diced
  • 2 tbsp minced garlic
  • 1/4 white or yellow onion, diced
  • 1.5 pkgs of shredded mozzarella
  • 1 container ricotta cheese
  • 1 large sprig rosemary


  • cook noodles according to box
  • dice mushrooms, onions and rosemary and set aside
  • brown Italian sausage
  • once browned add mushrooms, onions and rosemary and cook for 3-4 minutes
  • spread sauce on the bottom of a 9×13 pan
  • layering
    • sauce in pan
    • noodles
    • sauce
    • filler
    • ricotta cheese
    • mozzarella cheese, repeat from noodles on….

Cook at 350 degrees for 20-25 minutes.

I choose two veggies to serve it with. The cucumbers came from our garden!

Enjoy your lasagna and let me know if you made any moderations!


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