OK, so then it was time to make an old favourite that we have not had in three years: LASAGNA. Now, this is lasagna Cameron style, which means, it's not your classic lasagna. Yes, my little one is entering this fussy/picky eating stage, so she won't tolerate spinach or other visible vegetable matter that she considers dubious material (same goes for dad). Once I served this lasagna, my picky eaters went for seconds (and thirds), making it a resounding success. No more icky yucky twisted faces because the cheese looks funny.
I make this lasagna as healthy as I can without compromising flavour. I'm all about flavour; I'm the flavour girl in this household. I'm also high strung, with an overflowing brain and a flooded calendar. I do not have time to slave away over the stove for hours. Hence, I dedicate one weekend of every month to cook all my good stuff in bulk and store it in single serving size containers in the freezer (which is one of the best inventions ever - what did they do before freezers?)
I always cook my ground beef as soon as I buy it and store it in the freezer cooked. I also cook my pasta sauce in a big stock pot and store it in little containers in the freezer. Then when I need those items, I just thaw in the microwave for a couple minutes and voila!
Keep in mind, your lasagna will only be as flavourful as your sauce. If your sauce is too bland your lasagna will be equally bland. If it's too spicy, the lasagna will be spicy as well. So adjust your spice level to suit your family needs. Enjoy!
Dairy Free and Egg Free Lasagna
Yields Single 9x13 inch tray (Serves 12)
1/2 lb. medium ground beef with onions, cooked
4 cups pasta sauce
1 cup dairy free cheese, shredded (I use a mix of cheddar and mozzarella flavours)
11 egg free and dairy free lasagna noodles, cooked
Heat the beef and pasta sauce and mix together to form a thicker sauce. Spread about 1/2 cup of the sauce on the bottom of 13 x 9 in. baking dish. Arrange lasagne noodles over sauce. Spread about a cup of the sauce and layer more noodles on top. Repeat the layers making sure you end with sauce. Sprinkle the cheese on top.
Bake at 375°F for 45 minutes to an hour. Turn off oven and turn on the broiler. Let it broil for 5 minutes or until the cheese is golden and bubbly. Then take it out of the oven and let it stand for 10 minutes to set before slicing. Enjoy!
Allergy Mom's Pasta Sauce (similar to Arrabbiata sauce - my favourite)
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon basil
1/2 teaspoon Italian seasoning
1 tablespoon parsley
1/4 tsp rubbed bay
1 cup veggie mix, diced (I use Arctic Gardens Spaghetti Mix)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes (substitute with any milder spice for little kids)
1 can crushed tomatoes
In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the veggie mix and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes, crushed pepper flakes, basil, Italian Seasoning, parsley and bay. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and season the sauce with more salt and pepper, to taste.
Nutritional Info (Per Serving)
Calories 164.98, Total Fat 8g, Cholesterol 14.18mg, Sodium 602.37mg, Potassium 460.82mg, Total Carbohydrates 17.77g, Fiber 0.23g, Sugar 2.23g, Protein 6.96g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.