Wednesday, August 6, 2014


Nothing is better than a pan of homemade Lasagna.  It is so delicious, easy to serve, everyone loves it - provided you get the right proportion of noodles, to meat, to cheese.  This recipe will give your family the lasagna of their dreams, it is comfort food at its best!
Brown your ground chuck, onions, and garlic.

Mix together the ricotta cheese, egg, and parmesan.

Here is the browned ground chuck plus bottle of spaghetti sauce.

This is the mixed ricotta, egg, and parmesan ready to layer.

The layered lasagna noodles, meat sauce, ricotta mixture, and mozzarella cheese is ready for the oven.
1.25 pounds ground chuck, at least 80%/20%
24 ounces jar of spaghetti sauce
1/2 cup of diced onions
2 cloves of garlic
1 egg
16 ounces of low fat ricotta
1/2 cup of grated parmesan cheese
2 cups shredded mozzarella cheese
6 pieces of "no boil" lasagna noodles
Preheat oven to 375 degrees.

Brown ground chuck and break down into small pieces, add the onion and garlic and cook until the meat is no longer pink.  Drain as much grease as possible.  Add the jar of spaghetti sauce to the meat mixture, stir well, and take off of the heat. 

In a bowl, mix together the egg, ricotta cheese, and parmesan cheese.

In a 7 inch by 11 inch glass pan, spoon enough meat sauce to cover the bottom of the glass pan.  Fit 3 "no boil" lasagna noodles across the glass pan, then layer half of the ricotta mixture on top of the noodles.  Spoon half of the meat mixture on top of the ricotta, then sprinkle one cup of the shredded mozzarella cheese.  Start the next layer with 3 "no boil" lasagna noodles, the last half of the ricotta mixture, then the last half of the meat mixture, and finally the rest of the shredded mozzarella cheese should be sprinkled on top.

Bake at 375 degrees for approximately 30 minutes or until bubbly and browning on top.  Let rest for 10 minutes before cutting and serving.

No comments:

Post a Comment