Lasagna
September 14th, 2007 by
Chef Mom
I thought I would share my lasagna “recipe”. Steve and the kids absolutely love it. It is simple and easy to make which makes me love it. Most of the ingredients are ready-made and don’t require any prep work. I indicated the brands that I use (for Steph) but you can use any brand you like. It takes about an hour for this to cook though, so not something you’d want to make after getting home late from work.
Lasagna
1 box (9 oz) No-Boil Barilla Lasagna Noodles
1 lb Ground Pork
1/2 lb Ground Beef
1 jar (36 oz) Newman’s Own Marinara or Prego Spaghetti Sauce
2 eggs
1 container (15 oz) Ricotta Cheese (any brand)
1/2 cup grated Parmesan Cheese (don’t use the shaker stuff - get the Frigo from the cheese case)
1 lb Mozzarella cheese, shredded (I use the bags of already shredded cheese most of the time)
Preheat oven to 375 degrees F.
In a large skillet, brown the pork and beef. You can do them both at the same time, in the same pan. Drain the fat and crumble the meat in to small uniform pieces. Set aside.
In a medium bowl, beat the 2 eggs lightly. Add the ricotta, parmesan and 1 cup of the mozzarella cheese. Mix to combine and set aside.
Spray a 13×9-inch baking pan with non-stick cooking spray. Pour 1/2 of the jar of sauce on the bottom of the pan and spread evenly. Place a layer of uncooked lasagna noodles on top of the sauce, covering completely. It’s okay if the noodles overlap slightly. Top with half of the browned meat and then half of the ricotta mixture. Top with 1 1/2 cups of the mozzarella cheese.
Pour the other half of the jar of sauce on top and place another layer of noodles on top,covering completely. Top with the remaining browned meat, then the remaining ricotta mixture and finally the remainder of the mozzarella cheese.
Bake, covered with foil, for 50 minutes. It should be nice and bubbly. Uncover and continue baking until the cheese on top is melted and slightly browned - about 5 or so more minutes. Remove from oven and let stand 15 minutes before cutting.