LoveBomb Lasagna Style

Over the past few months, along with a few friends, we have been intentionally giving each other a weekly challenge. It’s a simple challenge, one that pushes us to think outside of ourselves and consider others. It might be as simple as, “Offer to carry groceries for someone this week,” or “Offer to clean a friend’s bathroom.” At the beginning of this exercise, everyone was invited to put a challenge into a bowl. The kids added their ideas, the moms and dads did too. This week we were challenged to, “Be open and aware of the needs of others and offer to help.”

This simple, weekly challenge has been so good for me. It has given me a tangible, intentional thing to do for a neighbor. This week, we found out that one of my husband’s new workers had a wife that went in for surgery. They have a slew of teenage boys and I can totally relate to the challenge of keeping them fed. Yesterday I whipped up a large lasagna, enough to feed their family as well as our own. It was a little thing really. I was making dinner for my crew as well. I just made a little extra.


It wasn’t a gourmet meal, but it was homemade. My husband picked up a pre packaged bag of salad and a loaf of garlic bread on his way home from work. He delivered the meal to them.

When we sat to eat our meal last night, I couldn’t help but think of them and realize it doesn’t take much to show a little love to those around us. #justonething

LoveBomb Lasagna
Prep time
Cook time
Total time
Serves: 12-15
  • 1 lb of lasagna noodles
  • olive oil
  • 1 small onion, small diced
  • 6-8 cloves of garlic, minced
  • 1 lb of Italian sweet sausage
  • 1 jar of your favorite spaghetti sauce
  • 1 can of fire roasted diced tomatoes
  • 2 eggs
  • 1 lb. of ricotta cheese
  • 2 tsp. dried basil
  • ½ tsp. salt
  • ½ tsp. cracked pepper
  • 4 C shredded Italian mixed cheese
  1. Cook lasagna noodles to al dente. (Approx. 10 min in simmering water.)
  2. Drain cooked noodles in a colander and toss with olive oil to keep from sticking.
  3. Heat 2 Tbls. of olive oil in a saute pan, add onions. Cook 4-5 min.
  4. Add 3-4 cloves of garlic and cook another 2 minutes.
  5. Add crumbled Italian sausage and cook until no longer pink.
  6. Add jar of spaghetti sauce and can of tomatoes and cook until hot.
  7. In a bowl, combine eggs, ricotta cheese, basil and salt and pepper and stir to combine.
  8. In a large lasagna pan (I used a 10x15 pan) place a thin layer of tomato sauce on the bottom of the pan. Then add a layer of lasagna noodles. Add half the ricotta mixture and spread evenly to cover the noodles. Add half the sauce over the ricotta. Sprinkle 2 C of shredded cheese over the sauce. Repeat the layers again.
  9. Place tin foil over the pan and bake in a 350 degree F oven for 45 minutes. Remove foil and bake for another 15 minutes.
  10. Serve half to your family and share half with a neighbor.