Get free lasagna on National Lasagna Day
Finally, it’s National Lasagna Day! Of course, I had no idea this day even existed until I started reading about places handing out free lasagna. Like most totally arbitrary-sound holidays, this holiday does appear to be totally arbitrary.
I don’t know how long National Lasagna Day has been around, I don’t know who started it, and I don’t know why we celebrate it. What I do know is that Spaghetti Warehouse and Buca di Beppo are giving away lasagna. Personally, I’d prefer a fast cash personal loan, but I would never pass up free lasagna on National Lasagna Day.
Spaghetti Warehouse Facebook fans get the goods
On this very special National Lasagna Day, July 29, Spaghetti Warehouse is giving out free lasagna from 11 a.m. to 3 p.m., but only to Facebook fans! If you live in the West, forget about it. However, if you live near a Spaghetti Warehouse in Texas, Oklahoma, Ohio, Pennsylvania, Illinois, New York, Georgioa, Tennessee or Florida, head to the Spaghetti Warehouse Fan Page on Facebook and become a fan.
You’ll be able to print a coupon that you can redeem for free lasagna to commemorate National Lasagna Day. To find the closest Spaghetti Warehouse to you, check out the store locator on the Spaghetti Warehouse web site. Spaghetti Warehouse promises “a taste of old-world Italy.”
Buca di Beppo spreads the lasagna love
From what I can tell, anyone who dines in for lunch at Buca di Beppo today can get free lasagna with purchase of another meal. So grab a friend, and head to the closest Buca di Beppo. If going to Buca di Beppo today doesn’t fit into your schedule, you can still get a coupon for $10 off any purchase of $20 or more, and it’s good until Aug. 9.
Buca di Beppo has 87 locations all across the country, so residents in western states such as Washington, California, Nevada and Arizona are in luck. However, it appears that the Midwest is out of luck in the cases of both Buca di Beppo and Spaghetti Warehouse. But everyone can celebrate National Lasagna day at home, just whip up this great recipe and enjoy!
Natalie Rotunda’s Favorite Lasagna
½ lb. lasagna noodles
1-1/2 lbs. organic grassfed beef
½ lb. organic mozzarella cheese
2 free-range eggs, beaten
½ pint organic cottage cheese
¼ cup organic parmesan cheese
1 16-oz. organic spaghetti sauce
Directions
- Brown hamburger; if there is any excess fat, drain it.
- Meanwhile, cook noodles according to package directions. Drain carefully so as not to split the noodles. Leave in pot until you’re ready to use them.
- To the drained meat, add enough spaghetti sauce to make a spreading consistency that is neither too moist nor too dry.
- Into a 9×13 baking pan, spread an even, thin layer of spaghetti sauce.
- Add three noodles, alongside one other, for a first layer.
- Spread half of the meat mixture evenly on top of the first layer.
- Sprinkle mozzarella on top of meat mixture.
- Add a second layer of noodles. Did I mention careful does it?
- In a separate small bowl, mix all of the cottage cheese, and add beaten eggs. Set aside until you lay another layer of noodles. Add all of the cottage cheese/egg mixture, spreading evenly.
- Top with third layer of noodles.
- Spread the rest of the meat mixture.
- One more layer of noodles, on top of which spread the last of the spaghetti sauce. Cover all of the noodles, otherwise, they’ll become dry and hard to eat.
- Sprinkle parmesan on top.
- Bake for 35 minutes in a 350 degree oven. Allow the dish to rest for 10-15 minutes before cutting into it.
Vegetarian lasagna
Of course, I don’t want to leave out all of my vegetarian friends. I know how much they hate that. Well, what I hate is eggplant, and most basic vegetarian lasagna recipes use a lot of it. However, I managed to find this recipe that has a lot of delicious vegetables and no eggplant! After reading through this recipe, I don’t even think I’d miss the meat. I’d definitely add extra cayenne, though.
“Raise the Roof” Sweet Potato Lasagna
- onion, chopped
- 1 small head of garlic, all cloves chopped or pressed
- 8 ounces mushrooms, sliced
- 1 head broccoli, chopped
- 2 carrots, chopped
- 2 red bell peppers, seeded and chopped
- 1 can corn, rinsed and drained
- 1 package Silken Lite tofu
- ½ teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon rosemary
- 2 jars pasta sauce (see E2-Approved Foods)
- 2 boxes whole grain lasagna noodles
- 16 ounces frozen spinach, thawed and drained
- 2 sweet potatoes, cooked and mashed
- 6 roma tomatoes, sliced thin
- 1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
