Homemade Organic Vegetable Lasagna with White Sauce

This is inspired by the Stouffer’s brand vegetable lasagna.

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 5-6 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 organic beefsteak tomatoes, diced
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 3/4 cup Homemade Organic Vegetable Stock
  • 1/2 cup grass-fed organic whole milk
  • 1-1/2 cups grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1/2 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrots to the saucepan and saute for 5 minutes.
  9. Add onion to the saucepan and sauté for 3 minutes.
  10. Add the garlic, mushrooms, tomatoes and broccoli.
  11. Saute the vegetables for an additional 5 minutes.
  12. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  13. Add flour to the butter, and stir constantly until it creates a thick paste.
  14. Add vegetable stock, milk, and cream to the cooked roux.
  15. Increase heat to medium high, stirring until thickened.
  16. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  17. Add 2 eggs to the ricotta, mix well.
  18. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  19. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  20. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  21. Grease a 9″ × 13″ casserole dish with butter.
  22. Place a very thin layer of white sauce on the bottom of the casserole.
  23. Place a layer of 3 noodles on top of the white sauce.
  24. Spread the ricotta mixture on top of the noodles.
  25. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  26. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the vegetables.
  27. Continue layering white sauce, noodles, ricotta mixture, veggie mix, and shredded/grated cheese mixture until you have three total layers.
  28. Top the lasagna with the seasoned breadcrumbs.
  29. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  30. Enjoy!

Homemade Organic Day-After-Thanksgiving Strata

This is a great way to use leftovers from Thanksgiving dinner and turn them into a different dish.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 375° Fahrenheit.
  2. Combine the soup and stock in a saucepan over medium heat.
  3. Once the soup is warmed, add the turkey and warm through (approximately 5 minutes).
  4. Add a layer of stuffing to the bottom of 2 quart casserole dish.
  5. Top the stuffing with a layer of the turkey mixture.
  6. Repeat steps 3-4 until the casserole is filled.  Make sure that the top layer is the turkey mixture.
  7. Sprinkle the top of the dish with grated Parmesan cheese.
  8. Bake for 20 minutes at 375° Fahrenheit.
  9. Enjoy!

Homemade Organic Italian Sausage Lasagna

Here’s What You’ll Need:

  • 1 recipe Homemade Organic Italian Sausage Lasagna Sauce
  • 9 organic dry lasagna noodles, unbroken
  • 15 oz. [1 tub] organic ricotta cheese
  • 2 organic pastured eggs
  • 1 lb. organic mozzarella cheese, shredded
  • 1/2 cup grated organic parmigiano reggiano
  • 6 Tbsp. minced organic fresh Italian flat-leaf parsley OR 2 Tbsp. organic dried parsley flakes
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1 Tbsp. home rendered lard

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Prepare the Homemade Organic Italian Sausage Lasagna Sauce.
  3. Bring 1 gallon of water to a boil in a 2-gallon stock pot.
  4. Add a pinch of Real Salt to flavor the noodles.
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD unchlorinated and unfluoridated water, set aside.
  7. Add 2 eggs to the ricotta, mix well.
  8. Season the ricotta with Real Salt, parsley, and pepper; Mix well and set aside.
  9. Grease a 9×13″ casserole dish with lard.
  10. Place a layer of sauce on the bottom of the casserole.
  11. Place 3 noodles side-by-side on top of the sauce.
  12. Spread the ricotta mixture on top of the noodles.
  13. Sprinkle 1/3 of the cheese mixture on top of the ricotta.
  14. Repeat steps 10-13 until all three layers are finished.
  15. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  16. Enjoy!

 

Homemade Organic Meatloaf Submarine Sandwich

This is much like a meatball submarine sandwich, but with meatloaf instead of meatballs.

Here’s What You’ll Need:

Here’s How I do it:

  1. In a small sauce pot, warm the pizza sauce and keep at a low simmer until needed.
  2. Heat a medium-sized skillet over medium-high heat.
  3. Add lard or tallow and allow to get warm and bubbly.
  4. Place meatloaf slices into the skillet and fry until lightly golden brown on each side.
  5. Put a fried meatloaf slice on top of the hoagie roll.
  6. Top with warmed pizza sauce, mozzarella and parmesan cheese.
  7. Repeat steps 5-6 for each sandwich.
  8. Enjoy!

 

Homemade Organic Spicy Jalapeno Popper Dip

I wanted to make a jalapeno popper dip that really tasted like a jalapeno popper along with a similar level of spice.   If you want a milder flavored dip, try Homemade Organic Mild Jalapeno Popper Dip.

Here’s What You’ll Need:

  • 1/4 cup Homemade Organic Mayonnaise
  • 1/2 cup organic sour cream
  • 8 oz. [1 brick] organic cream cheese
  • 1 cup organic colby cheese
  • 1 Tbsp. grass-fed organic whole milk
  • 6 organic raw jalapenos, chopped finely (keep the membranes and seeds)
  • 1/2 tsp. Real Salt
  • 4-5 turns of freshly ground organic peppercorn blend
  • 1/2 cup Homemade Organic  Herbed Breadcrumbs
  • 2 Tbsp. grated organic Parmesan cheese

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Mix mayonnaise, sour cream, cream cheese, colby cheese, whole milk, jalapenos, salt and pepper in a small mixing bowl.
  3. Spread into a small casserole dish, making it as even as possible.
  4. Spread the breadcrumbs and parmesan over the top of the dip.
  5. Bake at 350° Fahrenheit for 20 minutes.
  6. Enjoy!

Homemade Organic Manicotti

Here’s What You’ll Need:

Here’s How I do it:

To Make Filling:

  1. Mix ricotta, eggs, 1/4 cup Parmesan cheese, salt and pepper together; Set aside

To Assemble Manicotti:

  1. Preheat the oven to 350° Fahrenheit
  2. Pour 1 cup of marinara sauce on the bottom of a 9″ x 13″ (or slightly larger) casserole.
  3. Place 2 Tbsp. ricotta mixture on top of a manicotti pancake.
  4. Top with a slice of mozzarella cheese and roll.
  5. Place into the casserole seam-side-down.
  6. Repeat steps 3 through 5 until all manicotti are filled and placed into casserole.
  7. Pour the remaining marinara sauce over the top of the manicotti shells.
  8. Put the remaining Parmesan or Romano cheese on top of the casserole.
  9. Bake at 350° Fahrenheit for 45 minutes.
  10. Enjoy!

Homemade Organic Chicken Lasagna with White Sauce

Here’s What You’ll Need:

  • 9 organic lasagna noodles, unbroken
  • 2 organic rainbow carrots, minced
  • 4-5 organic cremini mushrooms, minced
  • 1 head organic broccoli, cut into small florets
  • 1 medium organic yellow onion, minced
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2-3 Tbsp. organic pasture butter
  • 4 heaping Tbsp. organic unbleached white flour
  • 4 cloves organic garlic cloves, minced
  • 1/2 cup Homemade Organic Chicken Stock
  • 1 cup grass-fed organic heavy cream
  • 2 organic pasture eggs
  • 1 cup organic ricotta cheese
  • 1/2 cup organic Parmesan cheese
, grated
  • 1/2 cup organic Pecorino Romano cheese
, grated
  • 1/2 cup organic Asiago cheese, shredded (if soft; if hard, grate)
  • 1/2 cup organic Mozzarella cheese, shredded
  • 1 cup Homemade Organic Herbed Breadcrumbs
  • 2 tsp. Homemade Organic Magic Poultry Seasoning
  • 4 Tbsp. finely chopped fresh organic parsley; *OR 2 tsp. organic parsley flakes
  • 1 tsp. Real Salt, plus an additional pinch, divided
  • 1/2 tsp. organic freshly-ground peppercorn blend

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Bring 1 gallon of water to a boil in a 2-gallon stock pot .
  3. Prepare the vegetables, if you haven’t all ready done so.
  4. Add a pinch of Real Salt to flavor the noodles .
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD water, set aside.
  7. Melt 2-3 Tbsp. butter on low heat in a large saucepan.
  8. Add the carrot, onion and garlic to the saucepan and saute for 2-3 minutes.
  9. Remove the vegetables and place into a medium-sized bowl, leaving as much butter in the pan as possible.
  10. Add flour to the butter, and stir constantly until it creates a thick paste.
  11. Add vegetable stock, milk, and cream to the cooked roux.
  12. Increase heat to medium high, stirring until thickened.
  13. Immediately reduce heat to medium, stirring constantly until desired thickness; Remove from heat.
  14. Add 2 eggs to the ricotta and mix well.
  15. Season the ricotta with 1 tsp. Real Salt, parsley, poultry seasoning, and pepper, mix well and set aside.
  16. Grate all cheeses and mix all but ricotta together in a bowl; Set aside.
  17. Mix together herbed breadcrumbs and 1/4 cup of the shredded/grated cheese mixture; Set aside.
  18. Grease a 9″ × 13″ casserole dish with butter.
  19. Place a very thin layer of white sauce on the bottom of the casserole.
  20. Place a layer of 3 noodles on top of the white sauce.
  21. Spread the ricotta mixture on top of the noodles.
  22. Sprinkle 1/3 of the vegetable mixture on top of the ricotta.
  23. Add 1/3 of the shredded chicken on top of the vegetables.
  24. Next, sprinkle 1/3 of the remaining shredded/grated cheese mixture over the shredded chicken.
  25. Continue layering white sauce, noodles, ricotta mixture, veggie mix, shredded chicken, and shredded/grated cheese mixture until you have three total layers.
  26. Top the lasagna with the seasoned breadcrumbs.
  27. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  28. Enjoy!