Easy Lasagna




It's an odd summer day. Rainy and chilly. It's a play-doh and cooking day in the kitchen... rare for summer. When the sun comes out, so do the kids in our house. So I had bought lasagna fixin's a while back but the weather has been so nice, and we have been so busy, I have been using up my freezer meals, instead of making dinner. Even though the freezer meals, are super healthy meals, they still feel like cheating, when I don't spend 2 hours in the kitchen making dinner. Anyway, back to lasagna. I like plain old meat, cheese and noodles. I don't doll it up sausage, olives or spinach, although those all can be easily added in. I just used what I had on hand.

I have been converting my kitchen staples over to all natural Wildtree products, and spaghetti and Alfredo were the first two I got! You can see the whole product line on my Wildtree website
Easy Lasagna1 lb ground beef1 TBS Wildtree spaghetti seasonings +1 additional tsp1 28 oz can crushed tomatoes1 tsp minced garlic1 lb grated mozzarella cheese1 cup Parmesan cheese or cheese blend of choice15 oz ricotta cheese or cottage cheese1 egg1 tsp Wildtree Alfredo Extraordinaire (optional)1 box lasagna noodles
olive oil
Brown and drain burger, add in 1 TBS spaghetti seasonings, and crushed tomatoes, and 1 tsp garlic. Let simmer, while you prepare the rest.

In a medium bowl, add ricotta, Parmesan cheese, egg, 1 tsp of spaghetti and 1 tsp of alfredo seasoning. Shred your cheese.

Bring a large pot of water to a boil, add in noodles, if you are using a 9X13 dish, you need 9 but I sometimes they tear so I make 10-11 or so. Follow directions on box. Drain when finished. Spritz with olive or grapeseed oil to keep them from sticking together until you are ready for them. 


Now for the fun part, spray pan with olive oil, then add red sauce to coat the bottom. Layer 1 row of noodles, then white cheese mixture, mozzarella cheese, red sauce, then noodles, then repeat until you use up your goods. You can go in any order it doesn't matter. 

Tip, it is easier to spread white mix, onto plain noodles. Otherwise, the red, white and mozz, tend to blend.Be sure to keep some red sauce and mozzerella reserved for final topping.


Bake at 350 degrees for 20-30 min, til hot and bubbly, then let sit for 10 minutes or so to cool and set up. Serve hot with garlic bread.


You can also double recipe, make two, until point of cooking, then freeze. Pull out and cook for about 1 hour, if totally frozen or allow to thaw then cook. 

Easy Lasagna




It's an odd summer day. Rainy and chilly. It's a play-doh and cooking day in the kitchen... rare for summer. When the sun comes out, so do the kids in our house. So I had bought lasagna fixin's a while back but the weather has been so nice, and we have been so busy, I have been using up my freezer meals, instead of making dinner. Even though the freezer meals, are super healthy meals, they still feel like cheating, when I don't spend 2 hours in the kitchen making dinner. Anyway, back to lasagna. I like plain old meat, cheese and noodles. I don't doll it up sausage, olives or spinach, although those all can be easily added in. I just used what I had on hand.

I have been converting my kitchen staples over to all natural Wildtree products, and spaghetti and Alfredo were the first two I got! You can see the whole product line on my Wildtree website
Easy Lasagna1 lb ground beef1 TBS Wildtree spaghetti seasonings +1 additional tsp1 28 oz can crushed tomatoes1 tsp minced garlic1 lb grated mozzarella cheese1 cup Parmesan cheese or cheese blend of choice15 oz ricotta cheese or cottage cheese1 egg1 tsp Wildtree Alfredo Extraordinaire (optional)1 box lasagna noodles
olive oil
Brown and drain burger, add in 1 TBS spaghetti seasonings, and crushed tomatoes, and 1 tsp garlic. Let simmer, while you prepare the rest.

In a medium bowl, add ricotta, Parmesan cheese, egg, 1 tsp of spaghetti and 1 tsp of alfredo seasoning. Shred your cheese.

Bring a large pot of water to a boil, add in noodles, if you are using a 9X13 dish, you need 9 but I sometimes they tear so I make 10-11 or so. Follow directions on box. Drain when finished. Spritz with olive or grapeseed oil to keep them from sticking together until you are ready for them. 


Now for the fun part, spray pan with olive oil, then add red sauce to coat the bottom. Layer 1 row of noodles, then white cheese mixture, mozzarella cheese, red sauce, then noodles, then repeat until you use up your goods. You can go in any order it doesn't matter. 

Tip, it is easier to spread white mix, onto plain noodles. Otherwise, the red, white and mozz, tend to blend.Be sure to keep some red sauce and mozzerella reserved for final topping.


Bake at 350 degrees for 20-30 min, til hot and bubbly, then let sit for 10 minutes or so to cool and set up. Serve hot with garlic bread.


You can also double recipe, make two, until point of cooking, then freeze. Pull out and cook for about 1 hour, if totally frozen or allow to thaw then cook.