1/2 box (8 oz) Lasagna Noodles ($.80)
1/2 lb. ground beef ($2.16)
1 oz. pine nuts, toasted and chopped ($1.56)
2 tsp. Italian seasoning ($.20)
1/2 lb. ricotta ($1.04)
1/2 lb. mozarella, shredded ($3.36)
2 oz. Parmigiano Reggiano, grated ($2.36)
1 egg (free)
1 (15 oz.) Can Tomatoes, drained ($1.59)
1 small onion, chopped ($.05)
1 clove garlic, smashed ($.15)
1/4 oz basil, chopped ($.51)
salt and pepper to taste ($.05)
olive oil ($.10)
Recipe Cost: $13.99
Cost per portion: $2.33
Prep Day Directions: Assemble all ingredients and equipment. Heat a sauté pan over medium high heat with a splash of olive oil. Add ground beef, and cook thoroughly. Add pine nuts, and mix to combine. Season with salt, pepper, and 1 tsp. Italian seasoning.
Combine ricotta, mozarella, Parmigiano-Reggiano, and egg in a mixing bowl. Reserve a handful of the mozzarella and Parmesan to top the lasagna. Season mixture with salt and pepper.
Meanwhile, saute onion and garlic in olive oil until transluscent. Add tomatoes, 1 tsp. italian seasoning, salt and pepper. Taste to check seasoning. Saute for about ten minutes. Turn off heat, and stir in chopped basil.
Once all of the lasagna components have cooled, begin layering them in a baking dish, starting with tomato sauce and then adding pasta, ricotta, more sauce, beef, and repeat until the lasagna is completely built. Top with mozarella and Parmigiano-Reggiano.
Wrap and freeze until ready to bake.
Serve Day Directions: Preheat oven to 350 degrees, and a drizzle of olive oil over the top and bake for about 45 minutes, or until golden and bubbly.