Ingredients & Prices
about 8 ounces worth of Oven Ready Lasagna Noodles - $1.12 (I got a 12oz pack for $1.68)
1 Egg - $0.16
1 tsp dried basil/oregano mix - $0.05
4 Links Sweet Italian Sausage, peeled and browned - $1.80
1 Yellow Onion - $0.15
3/4 Cup Water
15 1/2 Ounce Can Diced Tomatoes - not drained - $2.29
15 ounce Can Hunt's Tomato Sauce - $1.59
4 Cups Shredded Mozzarella Cheese - $1.98
About 4 ounces Fresh Spinach (from garden - the seeds were $1.00 - I'll get this much again - twice)
About 1 ounce Fresh Dandelion Greens - from Garden, not planted, just there - happiness.
3 Carrots - $0.30
2 Celery Sticks - $0.13
4 Tbsp Caesar Dressing - $0.29
Pick and clean your greens, refrigerate, covered.
Preheat Oven to 375 degrees. Cook and break up sausage. Add onions and cook another 2 minutes.
Mix together ricotta cheese, salt & pepper, oregano/basil mix, and egg.
Pour tomatoes and sauce into pan with meat.
For the bottom layer, pour about 1/3 of the sauce/meat mixture into 9 x 13 glass casserole.
Top with 4 sheets of Lasagna.
Top lasagna with 1/2 of the ricotta mixture, followed by 1/3 of the sauce, and then 1/2 of the cheese. Top with 4 sheets of lasagna. Repeat ricotta, sauce, cheese.
Cover with foil (or if you're out, you can use a cookie sheet - I did!) and bake for about 45 minutes.
While it's baking, peel and chop up your carrots and chop up that celery, and set your table. Don't forget to drink a glass of wine, too.
Sorry, no more pictures. We had guests over.
Total Cost for 4 Adults, 1 Child - no leftovers - too yummy: (child ate no salad) $12.25