What’s For Dinner? Hearty Lasagna
Hearty lasagna is a do-it-all meal. You can make it ahead and reheat it, it travels well to work, you can cut it in a custom size and have a small portion or large portion (have a salad on the side), and you can have it for lunch or dinner. While it’s not the most difficult meal to make, after you master it, you’ll have the family begging for more. The best lasagna has a careful mix of ingredients (you can add veggies like peppers and onions to this recipe), as well as the “stack” (carefully layering row after row – pasta, meat, cheese, sauce) is an important part of the final product. However, when you are in the mood for hearty lasagna, who cares about complexities?
Get out the ingredients, set the oven, and let’s build some lasagna – courtesy of Moms Who Think.
16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1. In large skillet, brown meat; drain.
2. Stir in spaghetti sauce and water; simmer 10 minutes.
3. Cook pasta according to package directions; drain. Lay flat on foil to cool.
4. Heat oven to 350°F.
5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.
Recipes Courtesy Of: Moms Who Think