Lasagna
Serves: 8
Prep time: 30 mins
Cook time: 1hr 1/2
Note: For best results, make a day ahead of time and pop in the fridge covered with aluminum foil. The next day, add the mozzarella just before it goes in the oven.
Prep time: 30 mins
Cook time: 1hr 1/2
Note: For best results, make a day ahead of time and pop in the fridge covered with aluminum foil. The next day, add the mozzarella just before it goes in the oven.
Ingredients:
1lb hamburger (90% or higher) or 1lb Italian sausage
1 container ricotta cheese
2 eggs
1/2 Tablespoon parsley, dried
2 Tablespoon Parmesan cheese, grated
1 box lasagna (about 17/20 noodles)
1 jar of spaghetti sauce, at least 32 oz. ( I use Prego traditional)
1/2 Tablespoon of sugar
2 cups mozzarella cheese
1) Preheat oven to 350 degrees.
2) Boil water and once boiling, add salt to water. Cook noodles following box directions.
3) While water is boiling, cook meat until browned in large stock pot. Drain and add sauce and sugar. Cook sauce and meat for at least 30 mins.
4) Meanwhile, mix ricotta, parsley, eggs, and Parmesan in a bowl and set aside.
5) Once noodles are cooked, strain and run under cold water to stop the cooking process.
6) Start layering the lasagna as follows: put sauce on bottom of a 9"x 13" pan, layer noodles length wise, then add half of ricotta mixture with a spatula, then add another layer of noodles width wide, then add a couple ladle spoonfuls of sauce over noodles, followed by another lengthwise layer or noodles, add the rest of the ricotta, one more layer of noodles width wide, and the rest of the sauce over the noodles. Finally add the mozzarella cheese to the top.
7) Bake for 1 hr at 350 degrees with aluminum foil on. Bake another 30 mins with foil removed. Let sit for 10 mins before serving to allow the lasagna to set up.
Note: this dinner freezes very well !
1lb hamburger (90% or higher) or 1lb Italian sausage
1 container ricotta cheese
2 eggs
1/2 Tablespoon parsley, dried
2 Tablespoon Parmesan cheese, grated
1 box lasagna (about 17/20 noodles)
1 jar of spaghetti sauce, at least 32 oz. ( I use Prego traditional)
1/2 Tablespoon of sugar
2 cups mozzarella cheese
1) Preheat oven to 350 degrees.
2) Boil water and once boiling, add salt to water. Cook noodles following box directions.
3) While water is boiling, cook meat until browned in large stock pot. Drain and add sauce and sugar. Cook sauce and meat for at least 30 mins.
4) Meanwhile, mix ricotta, parsley, eggs, and Parmesan in a bowl and set aside.
5) Once noodles are cooked, strain and run under cold water to stop the cooking process.
6) Start layering the lasagna as follows: put sauce on bottom of a 9"x 13" pan, layer noodles length wise, then add half of ricotta mixture with a spatula, then add another layer of noodles width wide, then add a couple ladle spoonfuls of sauce over noodles, followed by another lengthwise layer or noodles, add the rest of the ricotta, one more layer of noodles width wide, and the rest of the sauce over the noodles. Finally add the mozzarella cheese to the top.
7) Bake for 1 hr at 350 degrees with aluminum foil on. Bake another 30 mins with foil removed. Let sit for 10 mins before serving to allow the lasagna to set up.
Note: this dinner freezes very well !