Homemade lasagna is one of the best comfort foods I have found

I was inspired by the beans and rice thread. I can’t remember who posted it but I got the idea from this sub. I made a huge lasagna last week. <br><br>I started by making a homemade tomato sauce from canned tomatoes and fresh basil from my garden. I added a little parmesan cheese, salt and pepper. I took 2 pounds of ground beef and added an onion and carrot to sauté. I’m guessing it’s about a cup and a half of frozen carrots though. I probably use a cup of onion. When that was done I added the sauce and let it simmer for about 15 minutes. <br><br>Then I sautéed and cooked take out boxes full of spinach and mushrooms. I used a little over a pound of mushrooms and a pound of frozen spinach. Once I sautéed the mushrooms I added the spinach and let it thaw/evaporate the water. <br><br>I combined the mushroom/spinach mixture with a 32 oz container of ricotta cheese and added a couple of cups of coconut milk. I used that as my cheese. I also added a cup of shredded mozzarella. <br><br>I used a 12x18 inch pan and did 3 layers. I was hoping I could get more layers using a bigger pan but I didn’t have enough ingredients. I probably could have gone to 5 if I made more meat sauce and the cheese mixture. I think I used 12 noodles. <br><br>I was able to get 12 slices of lasagna from that pan and I ate a few pieces before I figured out the total. I also filled 3 containers with that. One is almost a full meal. I froze a few more for later. It probably cost me around $35 for maybe 18 meals. I got 2-3 weeks of lunches out of 1 pan. <br><br>I was prompted to post this because last night I realized I was out of meat sauce. I had a 1/2 cup left so I made a 1/4 of the recipe. It only took 15 minutes of simmering for it to taste about the same as the longer batch. I was thinking about posting about that because I use this sauce so much. Then the lasagna popped into my head. That’s a very versatile recipe and cheese mixture. I also use this meat sauce a lot. Last night I used it with the cream cheese tortilla “ravioli” and it’s amazing. <br><br>I do have to admit that I definitely go over the calorie count in the recipe. I’m guessing that a serving size is probably around 350 but most of my slices are 5-700.