Our Boy Garfield

Like Garfield, Bud loves lasagna.  But he doesn't like a lot of cheese in it, preferring peppers, onions, mushrooms, and olives instead.  So he's practicing making his own!  Mama and he worked through a basic recipe two weeks ago and they both loved it.  With bombogenesis happening outside, he made another today.  And it's just as good as the last batch.

Here's his recipe, as written down by Mama today:

Bud's Lasagna

1 lb ground turkey or beef
1 lb sweet Italian sausage (removed from case)
1 jar marinara (or more)
2 cups sauteed peppers, onions, tomatoes (we had some from a deli, but you can do it in advance with olive oil and garlic)
1 jar black olives, sliced
1 package button mushrooms, washed and sliced
1 small container ricotta cheese
2 eggs
2 cups Italian mix cheese (mozzarella and parmesan)
1 package oven-ready lasagna noodles

In large pot—
Brown meat, including minced dried garlic and a bit of olive oil
Add one jar sauce

Run one of the jars of the ‘tomatoes/peppers’ from freezer under hot water to loosen.... just enough to get it out of the jar. Add to pot.  If you have peppers/onions/tomatoes leftover from Chap’s, add as well.  (These are very specific instructions from today's lasagna, from Mama.)

When heated through, add olives and mushrooms (there might be a can leftover from last time), spinach, kale, etc until heated through. 

In separate bowl, mix 2 eggs, small container ricotta, 1.5 cups of Italian cheese mix (or 1:1 ratio of parm and mozz). You should have about 0.5C of the parm/mozz left for topping later. 

Layer in 9x13- double check the box for more exact instructions. 
1/4 of the sauce
Approx 3 sheets lasagna, plus partial sheet as needed to cover
1/3 of the cheese mixture
1/4 sauce
Approx 3 sheets lasagna, plus partial sheet as needed to cover
1/3 of the cheese mixture
1/4 sauce
Approx 3 sheets lasagna, plus partial sheet as needed to cover
1/3 of the cheese mixture
1/4 sauce

Cover with foil
Bake at 350F approx 50m. Check the lasagna packaging for timing
Remove foil, add 0.5C (or remaining) Italian cheese (mozz/parm, not the ricotta mix)
Bake additional 10m