You ask and I deliver Jason, here you go! Lasagna… With the weather cooling it’s time to break out that oven and put a nice smell in the house. This meal is good for 6-8 servings, if you do 6 I won’t tell, so be sure open up your stomachs and enjoy this mash of tomato sauce, pasta, and three cheeses. Be sure to leave your requests and any tips or tricks are always welcomed in the comments.
Lasagna
INGREDIENTS:
- 1 box of no boil lasagna noodles (16 pieces)
- 1 pound ground beef
- 2 jars of tomato sauce (48 ounces)
- 1 15 ounce ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan
- 2 eggs
- 1 table parsley
- 1/2 salt
- 1/2 pepper
- 1 dash nutmeg
METHOD:
Preheat the oven to 350 degrees. Brown the ground beef on a skillet and drain the juice. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, salt, pepper, and nutmeg. Mix until blended.
In a 9 x 13 glass baking pan, pour 1 cup of tomato sauce and cover the bottom. Lay 4 pasta noodles down and make sure they overlap a little bit. Put 1/3 cheese mixture and 1/3 meat in a nice layer. Repeat starting with another layer of tomato sauce and continue until you are out of pasta. The top layer should just be tomato sauce and pasta. Add some additional parmesan cheese on top.
Cover with a sheet of foil (shiny side down) and bake for 60 minutes, remove the foil for the final 10 minutes. Remove from oven, let cool for 15 minutes and serve.
October 12th, 2009 at 12:32 pm
Looks like the classic lasagna! For something a little different, I like to add a tsp. of dried basil and a tbl. of dried rosemary … match with a 2007 California or Washington State Pinot Noir and why go out to a restaurant?
October 12th, 2009 at 12:42 pm
Thanks for the wine and herb selection jfbauer!