Terre Pruitt's Blog

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Posts Tagged ‘frozen lasagna’

My First Tomato Sauce Lasagna

Posted by terrepruitt on October 19, 2013

So when I have classes to teach in the evening – Nia or Gentle Yoga, I like to have dinner planned.  Sometimes I just have the idea of what I am going to do.  Sometimes I have the ingredients and I might make something the day before that last a few days so we can just heat up leftovers.  Love them left overs.  And sometimes I prepare something that just needs to be baked.  This time I decided to make a lasagna.  I don’t think I have ever made red sauce lasagna.  I make a Chicken Divan lasagna that is super yummy, but not being a fan of tomato sauce, I don’t think I have ever bothered making lasagna with a tomato sauce. Another reason is, I really think that lasagna sauce as with spaghetti sauce is best from scratch, but since I don’t make either, it seems daunting to me.  So I have never made the effort with the lasagna because I don’t want to make the sauce.  Well, sometimes, in order to get things done, I have to take short cuts.  So I used a sauce in a jar.  It is a really easy lasagna recipe, however, I made it a bit different.


Super Easy Tomato Sauce Lasagna


1/4 of an onion
1 tbsp of olive oil
1 pound of mushrooms, cleaned and sliced
1/2 tsp salt
1/2 tsp garlic powder
1 pound lean ground beef*
1 32 ounce jar of the tomato/pasta sauce of your choice
12  uncooked lasagna noodles  (as many as your dish requires)
1/4 of a 32 ounce container ricotta cheese
4 cups shredded mozzarella cheese

You might want to use the entire jar of sauce and or add the 1/4 cup water to the dish before baking (as instructed in the original recipe)


Heat onion in oil.  Cook the mushrooms until half way done.  Add salt and garlic powder.  Then add the beef.  Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain, if necessary (our beef does not have anything to drain off).   Stir in 3 cups of the pasta sauce.

Spread a thin layer of the remaining sauce into the 9 X 13 casserole dish; layer with enough noodles to cover the bottom of the dish.  Then layer the ricotta cheese and mozzarella cheese over the noodles.  Then add 1/2 of the meat sauce.  Then add a little mozzarella.  Then a layer of noodles, a layer of ricotta cheese and mozzarella cheese. Then a layer of the remainder of the meat sauce. Then add the rest of the mozzarella.  (This is where you would pour 1/4 cup hot water around edge of dish.) Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.

Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Note: Check the lasagna to see if it is done to your liking.  Let stand 10 minutes before serving.


Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI covered mine with plastic wrap and foil and froze it.  The day I wanted to cook it I took it out to thaw for a few hours.  It was still frozen when I put it in the oven.  I removed the plastic wrap before I baked it at 375° for 90 minutes.  I left it in the oven after the 90 minutes.  I SHOULD have taken it out.  It was just the tiniest bit over done.  But otherwise it was great.

I had put it on time bake so I was not home to check it.  I arrived home JUST as the oven was turning off.  I had other things to do so I didn’t check the lasagna right away and I should have.

My husband loved it.  Since I have given myself permission to use jarred sauce, I might be making this more often.  Next time I want to add zucchini.  And, yes, we had enough left over for a couple of meals.  You know I love that!

Do you have a favorite lasagna recipe?  Would you share it?  

*I actually am not sure how much ground beef I used because ours is from a cow we bought a portion of.  It is wrapped in butcher paper with no weight.  I think it is about a pound.

The original Extra-Easy Lasagna.

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