Lauren Grubb knows that some of the sweetest moments in life happen gathered around the table. “Family meals are a big deal in our house,” she shared. “One thing I can do every day, and feel peace about when I lay down to sleep, is knowing I fed my people, and I fed them well.”
Lauren and her husband, Matthew, are raising five wonderful and creative children — Gwen (11), Josie (8), Winter (5), Cohen (3), and Dottie (1). While life with a big family can feel chaotic at times, it is also full of laughter, meaningful conversations, endless hugs, and lots of love.
As a homeschool family, the Grubbs spend much of their time doing life together. Whether they’re playing cards on the back porch, swimming at the pool, heading to the tennis courts, or gathering with friends, Lauren says one of the greatest blessings of this season is simply getting to be together.
Their family is also deeply involved in their church community, Auburn Church of Christ, and opening their home to others is something they value greatly. Around their house, hospitality is more than entertaining, it’s ministry.
That heart for serving others is exactly why Lauren chose to share her go-to lasagna recipe with AOP readers. Easy, reliable, and delicious, it has become one of her favorite meals to prepare not only for her own family, but also for families walking through new or difficult seasons. “With five kids, I’m already in the kitchen all day anyway,” Lauren said with a laugh. “When God told us to feed His sheep, we can take that literally.”
Lauren’s Lasagna
Ingredients:
- 5 tablespoons unsalted butter, plus 2 additional tablespoons for the lasagna
- 1/2 cup all-purpose flour
- 4 cups whole milk, at room temperature
- 1 jar of tomato-based pasta sauce
- Salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 pound Italian sausage or ground beef
- 1 15oz container of ricotta cheese
- 3 large eggs
- 12oz package of oven ready lasagna noodles
- 1 package of baby spinach
- 3 cups shredded mozzarella
- 1/4 cup freshly grated Parmesan
- Additional Seasonings: nutmeg, basil, thyme, oregano, garlic seasoning and rosemary
Directions:
- Preheat oven to 375 degrees F.
- In a 2-quart pot, melt 5 TBSP of butter over medium heat. When melted, add flour and whisk until smooth, about 2 minutes.
- Gradually add the milk, whisking constantly to prevent any lumps from forming.
- Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should coat the back of wooden spoon.
- Remove from heat and add nutmeg and the jar of tomato sauce. Stir until combined.
- Add oregano, thyme, rosemary, and basil. Set aside the béchamel sauce.
- In a sauté pan, heat extra-virgin olive oil. When almost smoking, add the Italian sausage or beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink.
- When meat is 2/3 of the way cook, add spinach and season with garlic seasoning until spinach is cooked. Remove from heat and set aside.
- In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
- Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the béchamel sauce.
- Then, arrange the pasta sheets side by side, covering the bottom of the baking dish.
- Evenly spread a layer of all the ricotta mixture and then a layer of all the meat spinach mixture.
- Arrange another layer of pasta sheets and spread all the meat and spinach on top. Sprinkle 1/2 the mozzarella cheese on top of the meat. Spread another 1/3 of the béchamel sauce.
- Arrange the final layer of pasta sheets and top with remaining béchamel, mozzarella and Parmesan cheeses.
- Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
- Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover with aluminum foil and put on the middle rack of the oven. Bake until top is bubbling, about 30 minutes.
- Remove cover and continue to bake for about 25 minutes.
- Set aside and let stand for five minutes before serving.
