Friday, June 12, 2009


Lasagna is a favorite in my house, we usually eat it about once a month. Since summer is coming I probably won't make it as much, but I usually get a request from those who do not have to stand in the hot kitchen and make it, heehee... And it is a good follow up to the tomato sauce recipe, since I use it in this recipe.

1/2-3/4 of the basic tomato sauce recipe (depending on how saucy you like it and if you like extra sauce on the side, my clan does :-)
16 oz container of ricotta cheese (if you are a traditionalist), or cottage cheese (if you are like my mom)
1 box of no boil lasagna noodles (I prefer Barilla)
1 pound of ground meat (beef, turkey, or lamb)
1 pound of mozzarella
1/2 cup of Parmesan cheese
1 egg
1 teaspoon of dried basil

Preheat the oven to 350 degrees. Olive oil a 9x13 pan. Brown the meat in a skillet. Once brown add the tomato sauce and bring to a bubble then let simmer. In a bowl mix together the ricotta (or cottage) cheese, the Parmesan cheese, the egg and the basil. In the olive oiled pan place a small amount of the sauce in the bottom. Lay three noodle sheets on top of the sauce. Ladle some of the meat sauce onto the noodles. Take small spoonfuls of the cheese mixture and scatter them around the sauce. Then a layer of the mozzarella cheese. Continue layering until you have about 4-5 layers, ending with mozzarella with some additional Parmesan cheese if you like. Cover with foil sprayed with olive oil spray (any oven non stick spray will do)(this is so the cheese doesn't stick to the foil while baking). Put it in the preheated oven for 30 minutes. Then take the foil off and return to the oven for an additional 20 minutes. After you pull it out for best results let it sit for 10-15 minutes to set.

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