Thursday, January 13, 2005

LA-LA-LA-LASAGNA

I love this recipe for its simplicity. I tried the old recipe of boiling the noodles before layering them into the baking dish (definitely adds to the cooking time and makes it more than a 20-minute meal!). Then I discovered the newer noodles that don’t need to be pre-cooked and haven’t looked back since. I generally make extra and freeze the cut portions; they’re easy to pull out and throw into the microwave in a pinch. Serve with a small salad for a really easy meal that all the neighborhood kids will love.

¾ lb. lean ground beef
¾ lb. ground Italian sausage

1 26-ounce jar marinara sauce
1 ½ cups water
½ cup finely chopped onion
2 garlic cloves, minced
1 1-lb. box no-cook lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 cup mozzarella cheese, coarsely grated
1 cup grated Parmesan cheese

Preheat oven to 350°F. Sauté beef and sausage in a large skillet over medium-high heat in olive oil until cooked through, mixing in the chopped onion and garlic (about 5 minutes).

Mix spaghetti sauce and water in a large bowl. Cover the bottom of a 13x9x2-inch glass baking dish with 1 cup of sauce. Arrange 3 noodles on the sauce sauce. Spread 1/3 of ricotta over noodles. Then spread 1/3 of mozzarella cheese, 1/3 of the meat mixture and 1/4 cup Parmesan cheese over the ricotta. Top with another cup of sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Place a final layer of noodles on top and pour the remaining sauce over the noodles. Sprinkle with remaining Parmesan. Cover with foil. Place on middle rack.

Bake 45 minutes until noodles are tender and lasagna is completely cooked; uncover and cook additional 15 minutes. Remove from oven and let stand at least 15 minutes before cutting into squares for serving.

Should make 8 servings


Posted by RobertinSeattle @ 1:51 AM
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