Lasagna

Note: Simple Tomato-Lard Sauce recommended. Scale up 4-6x depending on size/quantity of lasagna. 4x scale is sufficient for very large lasagna pans. For a traditional 9×13 pan, 2-3x is likely sufficient. Adjust to preference and need.

Ingredients

Assembly

• 2 boxes lasagna noodles (no boil, bake ready noodles)
• Sauce (from above)
• 30 oz ricotta cheese
• 3 cups mozzarella cheese, shredded (use part-skim if possible)
• 8 oz Parmesan cheese, grated
• 2 eggs
• 20 oz frozen spinach, thawed and squeezed dry
• Seasoning (Italian seasoning, salt, pepper, garlic powder, house seasoning, etc)
• 2 tablespoons lard/tallow (for pan)

Note: Adjust cheese ratios to preference and quantity of lasagna. The above is for very large pans or a double 9×13 recipe.

Instructions

1. Preheat oven to 375°F (190°C).
2. Make the cheese mixture: In a large bowl, combine ricotta, 2 cups mozzarella, 6 oz Parmesan, 2 eggs, spinach, Italian seasoning, re-hydrated garlic powder, house seasoning, etc. Mix until well combined. This mixture should be creamy but not heavy.
3. Prepare the pan: Lightly grease baking pan with lard/tallow.
4. Layer the lasagna:
   • Spread a thin layer of sauce on the bottom of the pan
   • Layer noodles to cover (break to fit as needed)
   • Spread ricotta mixture
   • More sauce
   • Repeat: noodles, ricotta, sauce
   • Final layer: noodles, remaining sauce
   • Top with remaining mozzarella and Parmesan
5. Cover with foil and bake for 35-40 minutes. Remove foil and bake another 20-25 minutes until cheese is melted and bubbly at edges.
6. Let rest for 15 minutes before serving. This helps it hold together.

Notes

Gallbladder health

• The cheese amount is moderate—enough for flavor and satisfaction, but not excessive fat per serving
• Spinach adds nutrition and bulk without added fat
• The egg in the cheese mixture helps bind it together, so you don't need heavy cream
• Ricotta is naturally lower in fat than cream cheese
• Using part-skim mozzarella reduces fat while keeping the stretch and melt
• One serving should be satisfying without being heavy on the digestive system
• Sauce is flavorful and rich from the lard, but the overall fat per serving is reasonable

Make-ahead and storage

• Can be made ahead and refrigerated (covered) for up to 24 hours before baking, or frozen before baking

Variations

• Add protein: Brown 1 lb ground meat in 2 tablespoons lard, drain excess if there's a lot, and mix into the sauce before layering.
• More vegetables: Add diced mushrooms, zucchini, or bell peppers to the spinach mixture for more bulk and nutrition.
• Herb adjustment: If you prefer stronger flavor, add fresh basil or oregano to the cheese mixture or increase dried herbs in the sauce.