recipe: easy lasagna
8 Mar 2006 12:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jennickelsI actually got this one off the back of the lasagna noodle box, but I tweaked it for my family. It is really easy and really good.
this is the basic recipe off the back of the box of noodles
"Great Value Oven Ready Lasagna"
1 (12oz) package or GV oven ready lasagna noodles (duh)
2 (15oz) containers ricotta cheese
2 cups shreded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
1 tsp dried basil
1 (26oz) jar of spaghetti sauce
1 cup water
1 lb lean ground beef, cooked and drained
here's how I tweaked the ingredients list (as I can never leave good enough alone, lol)
I used a blend of parmesan, ramano and asiago cheese (it was still a bag of shredded cheese, I think Kraft makes it) and I used more then the 1/2 cup they suggested
for the sauce the amount they say is not enough, by a long shot. I used a 2lb 13oz jar of RAGU sauce with tomatoes, onions and garlic in it and it was not enough. Next time I am also adding a smaller jar (26oz) of RAGU that has green peppers and mushrooms to add variety.
Last time I also added a can of mushrooms to the sauce, but should have put two cans, though. I also added more water but wasn't sure how much. I also added more then 1lb of hamburger. And I thought of putting some cooked Italian sausage in the mix too but it wasn't thawed so we just had it on the side, instead.
Okay so now that you are probably completely confused--here is how you put it all together
1. preheat oven to 425
2. combine ricotta cheese, 1 cup mozzarella and 1/4 cup parmesan cheese with eggs and basil and mix well
3. in another bowl combine sauce and cooked hamburger (also add any other veggies you might want like mushrooms, onions or green peppers to add texture and flavor) and water, mix well
4. spray a 9x13" pan with cooking spray (my suggestion--clean up was a breeze), spread 1 1/2 cups sauce on bottom, cover with 1/3 of the noodles (these do not have to cook ahead of time which is why this recipe is so easy), cover with 1/2 of the cheese mixture. top with another 1/3 of the meat/sauce mixture. Repeat. Top with last of noodles and sauce
5. sprinkle with extra cheese
6. wrap well with double layer of foil
7. bake for 60 minutes or until lasagna is tender
8. let stand for 10 minutes in the foil before cutting and serving.
I suggest taking the foil off and cooking a few more minutes to get the edges a little crunchy, but that is just how I like it.
It turned out really good my first try and everyone loved it. I'm probably going to make it again tomorrow and this will probably be a new family favorite for us.
Hope you enjoy
this is the basic recipe off the back of the box of noodles
"Great Value Oven Ready Lasagna"
1 (12oz) package or GV oven ready lasagna noodles (duh)
2 (15oz) containers ricotta cheese
2 cups shreded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, slightly beaten
1 tsp dried basil
1 (26oz) jar of spaghetti sauce
1 cup water
1 lb lean ground beef, cooked and drained
here's how I tweaked the ingredients list (as I can never leave good enough alone, lol)
I used a blend of parmesan, ramano and asiago cheese (it was still a bag of shredded cheese, I think Kraft makes it) and I used more then the 1/2 cup they suggested
for the sauce the amount they say is not enough, by a long shot. I used a 2lb 13oz jar of RAGU sauce with tomatoes, onions and garlic in it and it was not enough. Next time I am also adding a smaller jar (26oz) of RAGU that has green peppers and mushrooms to add variety.
Last time I also added a can of mushrooms to the sauce, but should have put two cans, though. I also added more water but wasn't sure how much. I also added more then 1lb of hamburger. And I thought of putting some cooked Italian sausage in the mix too but it wasn't thawed so we just had it on the side, instead.
Okay so now that you are probably completely confused--here is how you put it all together
1. preheat oven to 425
2. combine ricotta cheese, 1 cup mozzarella and 1/4 cup parmesan cheese with eggs and basil and mix well
3. in another bowl combine sauce and cooked hamburger (also add any other veggies you might want like mushrooms, onions or green peppers to add texture and flavor) and water, mix well
4. spray a 9x13" pan with cooking spray (my suggestion--clean up was a breeze), spread 1 1/2 cups sauce on bottom, cover with 1/3 of the noodles (these do not have to cook ahead of time which is why this recipe is so easy), cover with 1/2 of the cheese mixture. top with another 1/3 of the meat/sauce mixture. Repeat. Top with last of noodles and sauce
5. sprinkle with extra cheese
6. wrap well with double layer of foil
7. bake for 60 minutes or until lasagna is tender
8. let stand for 10 minutes in the foil before cutting and serving.
I suggest taking the foil off and cooking a few more minutes to get the edges a little crunchy, but that is just how I like it.
It turned out really good my first try and everyone loved it. I'm probably going to make it again tomorrow and this will probably be a new family favorite for us.
Hope you enjoy
