This weekend came and went in a blur, but it was exactly what we needed. We were up early both mornings, but instead of getting right to it, we stayed in bed until almost 11. That’s not something we usually do, and it made the weekend feel different in a good way.
Friday night we stayed up late making melts and incense with music going in the background. Nothing mind-blowing, just us hanging out and enjoying the time. Saturday was a lazy one—we got up, showered, and moved to the couch. Sometimes that’s all you need.
Today, I was in the kitchen. Santiago asked for homemade lasagna and banana pudding, so that’s what he got. I don’t make lasagna often because it takes some work, but when I do, it doesn’t last long. And no, I didn’t make the pudding from scratch—I’d already put in enough time on dinner.
I thought I would include the recipe for anybody interested. I should also mention: I use ground beef instead of sausage in my lasagna. I don’t eat pork, and the beef works just as well.
Homemade Beef Lasagna
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 can (15 ounces) tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Directions
- Preheat oven to 375°F.
- Cook ground beef and onion in a skillet until browned. Drain any excess fat.
- Add garlic, then stir in crushed tomatoes, tomato paste, tomato sauce, basil, oregano, sugar, salt, and pepper. Simmer 30 minutes, stirring occasionally.
- Boil noodles according to package directions. Drain.
- Mix ricotta, egg, and Parmesan in a bowl.
- Spread a thin layer of sauce in a 9×13 dish. Add noodles, half the ricotta mix, a cup of mozzarella, then sauce. Repeat layers, finishing with sauce and mozzarella.
- Cover with foil and bake 25 minutes. Remove foil and bake 20 more until the top is bubbly and golden.
- Let sit 10–15 minutes before serving.
Final Thoughts
The lasagna was the highlight of this slow weekend, and honestly, it’s one of those meals that’s even better the next day. It’s a bit of work, but worth it if you’re feeding a crowd—or just want leftovers that actually taste good.
Lisa Crow contributed to this article. She is a true crime junkie and lifestyle blogger based in Waco, Texas. Lisa is the Head of Content at Gigi’s Ramblings and Southern Bred True Crime Junkie. She spends her free time traveling when she can and making memories with her large family which consists of six children and fifteen grandchildren.