I guess I got a little over-ambitious with last week’s menu, as we had many weeknight activities and ended up grabbing something simple to eat. So some of last week’s dinners are moving to this week!

Monday: Sandwiches/Salads
Tuesday: Pork Steaks, Roasted Sweet Potato Salad
Wednesday: Popcorn Chicken, Macaroni, Corn, maybe mashed potatoes (hubby will be out, so just me and the kids)
Thursday: Flautas, Rice & Beans, chips & salsa, etc
Friday: Breakfast, either pancakes or waffles, eggs, and bacon or sausage. I’ll ask everyone Friday which they would rather have and decide then
Saturday: BBQ Chicken sandwiches (Thanks for the great deal Kroger!!!)
Sunday: Leftovers

See other menu plan monday participants’ and their menus here.

Last week I made Lasagna for a couple that came over for dinner. I hadn’t made lasagna in a long time and I loved the recipe I used this time. I actually mixed two recipes that I had, so here is what I came up with! (This is for you, Sean & Laura!)

YUMMY Lasagna

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• 1 pkg Barilla No Boil Lasagna Noodles (The “Rolled Flat like Homemade” ones. These are awesome, you don’t have to boil them!)
• 1 lb ground beef
• 2 eggs
• 28 oz Ricotta
• 2- 6oz  cans tomato paste
• 1- 14.5 oz can Italian Seasoned Diced Tomatoes, undrained
• 1 clove minced garlic
• Dried Italian Seasonings (I have an Italian Seasoning Grinder, but you can use basil, parsley, oregano)
• Spaghetti Sauce (mine was Classico Olive and Mushroom)
• 1 cup shredded Parmesan
• 4 cups shredded Mozzarella
• Salt
• Pepper
• Garlic Powder

1. Preheat oven to 375º
2. Brown the meat and stir in garlic.
3. Add tomato paste and diced tomatoes. Season with Italian herbs, salt, pepper and garlic pepper to taste.
4. Simmer, covered 20 min
5. Meanwhile, in a medium bowl combine eggs, ricotta, 2 cups Mozzarella, Parmesan, 1 tsp Italian Seasonings and optional: 1 tsp salt
6. Spray baking pan if necessary.
7. Spread 1 cup spaghetti sauce on bottom of pan
8. Layer 4 uncooked Barilla lasagna noodles overlapping (you can overlap because they will expand out as they cook)
9. Spread half the Ricotta mixture on top of lasagna noodles
10. Top Ricotta with 1/2 the meat/tomato mixture
11. Layer with another 4 lasagna noodles overlapping
12. Repeat with the other half of the ricotta, meat mixture and then 4 more noodles.
13. Spread spaghetti sauce over the top of the lasagna.
14. Sprinkle with 2 cups Mozzarella
15. Bake, covered with foil 50-60 minutes
16. Uncover and bake 10 minutes or until cheese on top is melted.

This is a 3 layer lasagna because my dish is 2″ deep. If you have a 3″ deep dish, you can make it 4 layers by using 1/3rd of the mixtures each time instead of 1/2.

And here’s my Menu Plan for the week!

Sunday: sliders, fries/tater tots
Monday: Crockpot Beef Stew
Tuesday: Garlic Lemon Salmon and Asparagus
Wednesday: something quick and easy or on the go, maybe Grilled Cheese
Thursday: Chicken Flautas
Friday: Mexican Lasagna (thanks, Whit!)
Saturday: leftovers