Lasagna
Lasagna was a staple growing up. I remember my mom made lasagna slaving over the stove, layering, cheesing, and layering again. It was something I always remember as a dinner standard.
I loved the combination of cheese and sauce melting together—more importantly it was just a vehicle for crunchy garlic bread. Anything to get more bread in my mouth. I started making my own version of this childhood classic and my kids love it too, but they’re not that crazy about garlic bread. Go figure. More for me!
Lasagna
Ingredients:
you’ll need:
1 box lasagna noodles
ingredients:
1 pound ground beef
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
2 (24 oz) jars marinara sauce, divided
1 (15 oz) container ricotta cheese
2 cups mozzarella cheese, shredded
2 eggs
salt
pepper
1 cup mozzarella cheese, shredded
1 cup parmesan cheese, crumbled
Instructions:
Boil the noodles according to package. Drain and set aside.
In a pan over medium high heat brown the ground beef with the garlic. Season with oregano salt, pepper, and onion powder. Mix with 2 cups of marinara sauce. Set aside.
In a small bowl combine the ricotta cheese, 2 cups mozzarella, and the eggs. Season with salt and pepper. Set aside.
Preheat the oven to 350 degrees. Prep a 9×13 inch pan by greasing it with olive oil.
Spread one cup of marinara sauce on the bottom of the pan, then place one layer of noodles.
Top with 1/3 of the ricotta mixture, then half of the ground beef mixture. Sprinkle over one cup of mozzarella cheese.
Repeat the layers ending with noodles, topped with one final cup of sauce.
Sprinkle the Parmesan cheese on top.
Cover the pan with foil. Bake for 50 minutes, then uncover and cook for another 5 minutes.
Let cool slightly, then serve.
What a great and tasty-sounding recipe! I will have to try it soon! Thank you~! 🙂
I love lasagna, but, I confess, I don’t always boil the lasagna noodles. However, I’ve never used the “no boil” kind. I use the regular lasagna pasta and significantly increase the amount of sauce. It works as long as all the pasta is covered in sauce. It needs more liquid for the noodles to absorb. Recipe sounds great. Thanks!
I’ve always been a lurker and today I feel the need to comment TWICE! First one here: can you PLEASE post up your vegetarian lasagna recipe? Would really love to try that out (: Thanks!
xoNatsumi