Lasagna
This recipe will make 2 trays of lasagna, 3 layers thick and just the perfect portion size without it being too heavy. Layers of pasta, meat, sauce, and cheese are perfectly blended to easy delicious lasagna.
Servings: 12 servings
Ingredients
- 2 lbs ground beef
- Lasagna noodles 1 lb enough for 2 trays of lasagna
- 2- 24 oz jars marinara Sauce
- 2 lbs grated Mozzarella cheese
- 8 oz grated parmesan cheese
- 32 oz whole milk ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½- 1 teaspoon salt
- ¼-½ teaspoon black pepper
Instructions
- Preheat the oven to 375°.
- this recipe makes 2 13x9 trays of lasagna. Use metal or aluminum foil trays.
- Begin by cooking the meat in a skillet.
- Mix the ricotta cheese with egg, 4 oz romano cheese, garlic powder, salt, and pepper.
- Have your sauce ready. The sauce can be hot, cold, or at room temperature.
- Place some sauce about 1/3 cup into the bottom of the pans.
- Then add 3 sheets of lasagna on top of the sauce (I do not boil my noodles)
- Mix the sauce with the cooked meat, if you're sauce is really thick add 1/2 cup or more water so it spreads easily and the noodles have enough moisture to cook while baking.
- Layer the ricotta cheese onto the noodles, then add some sauce, then mozzarella cheese.
- Repeat topping the top noodles with mozzarella cheese.
- Cover with foil, until it's almost finished cooking and remove foil to allow the cheese to become golden and bubbly,.
- Bake for 45 minutes to an hour, or until fully hot in the center. Check with a thermometer that it’s evenly cooked and the noodles in the center and tender.
- Allow to cool and slice, or refrigerate and cut when cold for uniform pieces.
- Serve with additional heated sauce on top.
Notes
Lasagna is so great reheated, that you can prep and bake this lasagna and cut and reheat pieces anytime. I often make it for holidays and bake it the day ahead, then reheat and top it with hot marinara sauce when serving.