As I’m writing this, I’m so stuffed I can barely move. What am I stuffed with, you may wish to ask?
Short answer? Lasagna.
And because I love to share (and I mentioned in my last post that I was hoping it would turn out well), I wanted to post my recipe so all of you can bask in the feeling of a classic comfort-food recipe as the nights get colder. It’s a bit of a mishmash from recipes I picked up on the sides of boxes and tricks I learned from watching my grandma prepare dinner for the family, but I think it tastes unbelievable- and I hope you’ll agree.
Maggie’s Homestyle Lasagna
For the sauce:
- 1 24 oz bottle of traditional pasta sauce (I love Ragu’s “Chunky Tomato, Onion & Garlic”- I find it has that sweetness I love that pairs well with cheese).
- 1 lb ground beef, 80% lean (or however you like it!)
- 2 cloves minced garlic
- Salt, pepper, and Italian seasoning to taste (I literally pour without looking as a general principle, but I also like to live on the wild side, so use your best judgement here).
For the cheese filling:
- 16oz ricotta cheese (honestly, you can use a larger container if you like more filling)
- 8oz shredded part skim mozzarella cheese (or about 1/2 of a 1 lb bag- save the other half)
- 1 1/2 cups of shredded parmesan cheese (I only had the powdered kind this time around, but honestly I did not even notice the difference- but bear in mind that this cheese is significantly saltier than others, for when you’re adding your seasonings).
- 2 eggs, lightly beaten
- Salt, pepper, and Italian seasoning to taste
You will also need:
- 8 oz shredded part skim mozzarella cheese (this is where the other half of that bag comes in).
- 1 container of oven-ready lasagna noodles
- Preheat the oven to 375 degrees. Brown the ground beef in a pan with a little oil. Drain and set aside.
- Sauté garlic for about a minute, then mix garlic, meat, sauce, and seasonings together. Heat mixture through on the stovetop.
- mix all cheeses, egg, and seasoning (to taste!) in a medium mixing bowl. Set aside.
- spoon about a cup of the sauce mixture to the bottom of a large pan (I used an aluminum casserole pan- inexpensive and minimal cleanup involved).
- Layer 3-4 noodles across (because these noodles are oven-ready, no need to boil them!)
- spread a good amount of the ricotta filling across the first layer of noodles, followed by another cup or so of the sauce mixture.
- Layer lasagna noodles in the opposite direction of the first, and repeat the process until you’ve done 2-3 layers.
- Top with the remaining cheese and sauce mixture, and sprinkle the rest of the mozzarella cheese on top of the lasagna, making sure to cover evenly.
- Tent some foil over the top of the casserole dish, making sure not to touch the noodles or sauce. Cook for 45 minutes or until cheese begins to brown.
- Let cool and enjoy!
So there we go: Cheap, tasty, and delightfully messy- my 3 fave things when it comes to food. Let me know how it turns out, or if you have any lasagna making secrets you’d like to share!
Keep it real,