Hearty Family Lasagna That Feels Like Home 💛
We all crave comfort food that brings the family together—and this homemade lasagna is just that. In fact, this recipe is so delicious, yet simple, I’ve started using it for my weekly Lasagna Love contribution. Haven’t heard of Lasagna Love? It is a fabulous volunteer opportunity to help feed other families in your community. What I especially love about it is that I can set up when, where, and how much I volunteer on MY schedule. It’s the bonus of the wonderful feeling of doing for others without the stress of it taking away from time with my own family. If you want to learn more, you can check it out here: https://lasagnalove.org/
Why You’ll Love This Lasagna
- Comfort-food classic with rich meat sauce and melty cheese in every bite.
- Picky-eater friendly—hide extra veggies in the sauce without sacrificing flavor.
- Make-ahead convenience—assemble early and bake when ready.
- Feeds a crowd—great for leftovers, gatherings, or meal prep.
Ingredients (makes a 9 × 13" pan, serves ~8)
For the sauce:
- 1 lb lean ground beef (or turkey/Italian sausage)
- 5 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp salt
Cheese layers:
- 1 (32 oz) container whole milk ricotta
- 2 large eggs, beaten
- ½ cup grated Parmesan cheese
- 4 cups shredded mozzarella, divided evenly (may want more)
- ½ tsp black pepper
- Small bunch fresh basil
Pasta:
- 1 - 9 oz box oven ready lasagna noodles
Directions
- Make the sauce:
In a dutch oven or large pot over medium heat, cook ground beef until no pink remains (5–7 minutes, and depending upon fat content of meat, you may want to add a little olive oil to dutch oven). Add garlic, cook 1 more minute. Add crushed tomatoes, salt, oregano, and parsley. Bring to a boil, then reduce heat to low. - Mix the cheese layer:
Crack eggs into large bowl and whisk. Stir in ricotta, parmesan, pepper, and 2 cups mozzarella. Mince basil to make ¼ cup, then stir into cheese mixture. - Layer the lasagna:
- Preheat oven to 375 °F.
- Spread 1 cup of sauce in the bottom of a 9 × 13" baking dish.
- Spread ⅓ cup of cheese mixture each on 3 lasagna noodles, then evenly space noodles in baking dish. Top with 1 cup of sauce.
- Repeat above step 3 more times. Top with last 3 lasagna noodles, then cover fully with remaining sauce.
- Bake to cheesy perfection:
Cover with foil and bake for 30 minutes. Remove foil and sprinkle remaining 2 cups of mozzarella on top (I actually like to use more, so make it as cheesy are you like!) Bake uncovered for 15-20 more minutes, until cheese is melted and bubbly.
Pro Tips & Variations
- Veggie boost: Toss 2 cups fresh spinach or mushrooms into the sauce during simmering. You can also add grated zucchini to the cheese mixture - just make sure you squeeze out extra moisture before adding.
Serve It With…
A crisp Caesar salad, herby garlic bread, and a big hug from the whole family—because nothing says home more than lasagna night.
Give this recipe a try and let me know if you sneak in some veggies for the kids. If you loved this, stick around for more recipes and family-friendly twists! 🍽️
I wrote this a few weeks ago while I was supposed to be getting ready for graduation. The thoughts hit me so hard that I simply had to take a few minutes to quickly jot them down.
I made the mistake of starting to read Dave Zahl’s newest book, The Big Relief, in between college graduation activities for our eldest. Oh, don’t get me wrong - just a few pages in and I’m reminded of why I love hearing him preach, his podcast, and reading anything he writes. Dave’s mixture of wit, explanation, and understanding always speaks to me. It was simply the wrong time for me to be reading, as I am already emotional, because it reminded me of two things: his discussion of grace took me right to how our Grace was aptly named, and it reminded me just how much I miss church.
I’ll save the discussion of the “grace” part for my full book review, but I needed to jot my church thoughts down right now, even though I’m supposed to be getting dressed to watch my daughter walk the stage.
It took years for our family of five to find a church we all loved. I had grown up in the Episcopal church (as did my husband, briefly), but none of the local ones would do our premarital counseling as we were getting married in a different diocese. So when it came time to explore churches with our kids, I didn’t even look at any of the Episcopal ones. Then I went to a funeral at Christ Church and immediately knew I wanted to bring the kids to a regular service to see if we liked it. I felt peace, the kind of peace I had not felt in years, sitting in that pew. Long story short, they all did, and our family became not only regular members, but volunteers, especially when it came to the children acolyting.
Fast forward to 2020 and the decisions the big wigs of the church (not our local leaders) made. Y’all know I believe in keeping it real, so I’m going to say the church let us down big time. I was severely disappointed in a significant part of our lives being ripped away, especially at a time Grace needed it as she prepared for adulthood. We have a large ministerial staff, and over two years, NOT ONE SINGLE leader reached out to see how our family was doing. That kept me disappointed, but the anger didn’t creep in until Harlow needed a religious letter for his Eagle Scout, and one minister would not answer any of his emails or mine. (Thank you to our former children’s minister for saving the day and writing so eloquently about Harlow’s heart.)
When the church shut down, Harlow was only one class away from being confirmed. The following year, he went back for a few classes he didn’t need to repeat (if you know him, this makes perfect sense), and we attended his Confirmation. Not going to lie, I was there with a bitter heart. My mama bear instincts still felt this place had seriously let my children down. But then something interesting happened.
Our youngest wanted to go back to middle school youth group as soon as it opened. Not only that, but she wanted to attend the 5 o’clock service before, have dinner, and then stay for youth group. I was fine with that as long as I didn’t have to go. So off she went, and she’s been doing that for at least two years, all by herself.
Well, last weekend, it was her turn to be confirmed. I went because I had to … and several people greeted us who genuinely missed us. The bishop gave a sermon that spoke straight to my heart, and suddenly, I felt at peace in that pew again. I don’t know if I’ll turn back into a regular attendee who also volunteers, but I do know I finally feel at home again.
Greek Frites: A Crispy, Herby Twist on Classic Fries!
When life gives you potatoes, make fries! And not just any fries—Greek Frites! We’re talking golden, crispy, herb-loaded fries topped with feta cheese, olives, tomatoes, and the most addictive garlic-lemon dressing ever.
You know I can’t resist a recipe that takes something simple and turns it into a total flavor bomb. And that’s exactly what’s happening here. Greek Frites are basically what happens when your favorite Mediterranean salad and crispy fries get married and throw the best party ever.
Why You’ll Love These Greek Frites
- They’re super customizable. Want more veggies? Pile them on! Extra feta? Always.
- It’s a one-pan wonder (well, maybe two). Perfect for busy nights or impromptu lunch feasts.
- Kid-friendly but definitely grown-up approved.
- It’s fries… but elevated.
Ingredients:
For the Fries:
- 3 large russet potatoes, cut into fries (up to personal preference whether to peel or not)
- 1 cup panko (or other breadcrumbs, but this one gives a nice crisp to the potatoes)
- 4 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
For the Toppings:
- 1/2 cup crumbled feta cheese
- 2 small or 1 medium tomato, diced
- 1/4 cup sliced Kalamata olives (I like more, so adjust to taste)
- small bunch fresh parsley, finely chopped (can also use dried)
For the Sauce (this recipe is doubled because I like extra on the side. Feel free to halve it)
- 1/2 c mayo
- 1/2 c plain Greek yogurt
- 4 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
How to Make Them:
Step 1: Prep & Roast the Fries
- Preheat your oven to 425°F.
- Add panko, oregano, garlic powder, salt, pepper, and oil either to large plastic baggie or a bowl, combining well. Add potatoes and either shake well or stir to coat. Spread them out in a single layer on a parchment-lined baking sheet.
- Bake for about 35 minutes, flipping halfway through, until golden and crispy.
Step 2: Make the Sauce
- Add mayo, yogurt, and lemon juice to a small bowl. Add onion powder, garlic powder, oregano, and salt to bowl, stirring well to combine. Set aside.
Step 3: Top It Off
- Once your fries are out of the oven, immediately sprinkle them with crumbled feta, diced tomatoes, sliced olives, and parsley.
- Drizzle generously with sauce.
Step 4: Dig In!
- Serve your Greek Frites warm with extra dressing on the side because trust me, you’ll want to dip everything in it.
Pro Tips:
- Make it a meal: Add grilled chicken or gyro meat on top for a seriously satisfying dinner.
- Air fryer option: You can absolutely air-fry the potatoes at 400°F for about 20 minutes, shaking halfway through.
- Extra crispy fries? Soak your cut potatoes in cold water for 30 minutes before roasting.
These Greek Frites are the kind of food you make once and then crave for weeks afterward. And they’re totally crowd-pleasers—perfect for family dinners, game day spreads, or just an excuse to treat yourself.
Try them out and let me know what you think! Better yet, make them tonight and thank me later. 😄
My family loves one of the popular brands of potato buns/rolls/hotdog buns, but I didn't love how they could sit on the counter for a month and never mold. Rather than keep wondering about what those same ingredients could be doing to our bodies, I learned to make a homemade version. Spoiler: the kids like this one even better.
Ingredients
- 2 c. all-purpose unbleached flour
- 1 c. bread flour
- 1/2 c. plain mashed potato (I bake one either the night before or the morning I'm going to make rolls. 1/2 of a regular sized potato will yield 1/2 c. mashed)
- 1/4 c. nonfat dry milk
- 3T brown sugar
- 1 1/4 tsp salt
- 1 large egg
- 2 tsp instant yeast
- 4T butter, melted
- 1 c. lukewarm water
directions
- You can definitely mix this by hand! I don't have a dough hook, so I make all of my breads by hand. However, if you have a stand mixer with dough hook, feel free to use. Combine all ingredients in bowl, stir until combined. Knead until soft yet tacky dough forms (about 5 minutes with mixer, a couple more minutes by hand.)
- Place the dough in a lightly greased bowl (I use the same one I mixed the dough in), cover, and let rise in a warm place for 1 hour or until almost doubled.
- Turn dough onto lightly floured surface and divide into 6 roughly equal pieces for large buns, 8 for medium. Roll each piece into a ball.
- Flatten balls gently and place onto parchment-lined baking sheet, leaving 2-3 inches in between. Cover and let rise a 2nd time until buns have doubled in size, about 45 minutes. Towards the end of rising time, preheat oven to 350 degrees.
- Bake buns for 25 minutes (they will be a light golden brown.) Remove from oven and place on cooling rack.
storage
Buns can be wrapped and stored at room temp for several days. I've heard they do well in the freezer for up to two months, but my family never leaves any left that long for me to find out.
Enjoy!!
Skillet Zucchini Lasagna – A Lighter Take on a Comfort Classic
Lasagna is the ultimate comfort food, but let’s be honest—sometimes, all those layers of pasta, cheese, and sauce can feel a bit too heavy. Enter Skillet Zucchini Lasagna, a lighter, veggie-packed twist on the classic that delivers all the rich, cheesy goodness without weighing you down.
Why You’ll Love This Recipe
- No noodle fuss – Thinly sliced zucchini replaces traditional pasta, making this a lower-carb, gluten-free option.
- One-pan magic – Everything cooks in a single skillet, which means minimal cleanup.
- High in protein – Ground beef and cottage cheese pack in plenty of protein, keeping you full and satisfied.
- Customizable – Add extra veggies, swap proteins, or adjust the cheese to your preference.
Ingredients
- 1 tsp olive oil
- ½ diced sweet onion
- 1 eggplant, chopped
- 2 tsp Redmon's salt
- 1 lb ground beef (or lean ground turkey or chicken)
- 1 1/2 tsp dried oregano
- 1 tsp Italian seasoning
- pinch red pepper flakes (optional)
- 5-6 cloves garlic, minced
- 1/4 c tomato paste
- 2 T balsamic vinegar
- 28 oz San Marzano tomatoes (blend until smooth)
- 1 cup cottage cheese
- 1/4 c grated Parmesan cheese (plus more for serving)
- 1-2T milk
- 3 medium zucchini, sliced into thin rounds
- 1 cup shredded mozzarella, plus more for serving
- Fresh basil, for garnish
How to Make It
Step 1: Cook the Meat & Aromatics
Heat olive oil in a large, oven-safe skillet (I use cast iron) over medium heat. Add diced onion, cooking until softened (about 3 minutes). Add eggplant and salt. Cover and let cook 5-7 minutes, stirring occasionally. Push veggies to side and add ground beef, sprinkling it with oregano, Italian seasoning, and red pepper flakes. Break up the meat, stirring occasionally until cooked through.
Step 2: Simmer the Sauce
Add garlic and tomato paste, cooking for 1 minute. Add balsamic vinegar and allow to sizzle, then stir in blended tomatoes. Turn heat to low and allow to simmer. If your kids don't mind the texture of cottage cheese, add that and the parmesan now. For a smoother, creamy texture, blend the cottage cheese, parmesan, and 1-2T milk together, then add to the sauce mixture.
Step 3: Layer in the Zucchini
Add sliced zucchini to skillet, tossing to cover with sauce. Allow to simmer for a few minutes while you preheat the oven to 350 degrees.
Step 4: Add Cheese & Melt
Sprinkle with shredded mozzarella, put whole skillet in oven and allow to bake for about 20 minutes.
Step 5: Serve & Enjoy
Top with fresh basil and additional cheese (if desired) and serve warm. Enjoy as is or pair with a side of crusty bread or a fresh salad.
Tips & Substitutions
- Want extra protein? Stir in some cooked lentils or use a high-protein cheese option.
- Don't like eggplant? Need more veggies? You can skip the eggplant, although it cooks down and definitely helps make a hearty sauce. Toss in spinach, mushrooms, or bell peppers for added nutrients.
Final Thoughts
This Skillet Zucchini Lasagna is proof that you don’t need pasta to enjoy all the classic flavors of lasagna. It’s quick, wholesome, and completely satisfying—perfect for those nights when you want comfort food without the carb coma. Give it a try and let me know what you think!
Have you made a skillet lasagna before? What are your favorite toppings or variations? Let’s chat in the comments!
