Lasagna is one of our favorite fall-back recipes, because it always makes an amazing amount of leftovers. It is time consuming, because layering does take a while and it has to cook for 45 minutes or so, so it’s not a last minute meal, but it’s worth the effort when you have the time.
We make ours with spinach, sweet Italian turkey sausage (I don’t like the spicy kind), mozzarella cheese, and a little bit of some other cheese to add extra flavor. We use whatever pasta sauce we have in the house. I always drain as much of the grease out of the meat as possible, and use as much spinach as possible, to make this as healthy as possible. If you added more veggies, you could even use fewer layers of pasta and it would be even better. (Calin doesn’t like vegetables, so we don’t do this often. I did try it with one layer of thin slices of zucchini once, and you could barely taste it, but I felt healthier just knowing it was there.
The stuffing was one of the highlights of our feast. Unfortunately, it was also one of the two most time consuming recipes we made. There were about a hundred ingredients, and they each had to be cooked separately before they could be combined and baked. (Calin says I’m a serial exaggerator. I tell him my cheerios are <—THIS BIG—>!)