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amethyst73Here's that lasagna recipe I promised people last week, courtesy of our college friend Desiree Henshaw:
1 lb ground beef (can easily be lowered to 1/2 lb)
32 oz red spaghetti sauce (I don't think it's possible to get a 32-oz jar anymore. Just get a standard size and increase the water a bit. Play with the variety of the sauce!)
1.5 cups water
2 C (15 oz container) ricotta cheese (we always use the lowfat kind)
3 cups (12 oz) shredded mozzarella or Monterey Jack cheese (reserve some for the top, if desired)
1/2 C shredded Parmesan cheese
2 eggs
1/2 C parsley
1 tsp salt
1/4 tsp pepper
8 oz uncooked regular lasagna noodles
(optional: 1 package frozen spinach)
Preheat oven to 350°.
Brown the beef and drain grease. Add spaghetti sauce and water, and simmer till hot. (Tip: use the water to rinse out the jar of spaghetti sauce.) Optional: add 1 package frozen spinach. This helps lighten the final product somewhat.
In a large bowl, mix ricotta, mozzarella (~2 cups if you want some on top of the lasagna), parmesan, eggs, parsley, salt, and pepper.
Layer the ingredients in a 9x13" pan as follows:
• enough sauce to cover the bottom (~2 cups)
• lasagna noodles
• sauce to cover noodles (~1.5 cups)
• 1/2 of the cheese mixture
• more noodles
• more sauce
• the rest of the cheese mixture
• remaining noodles
• cover with the remaining sauce
• top with remaining mozzarella, if desired
Cover the dish with aluminum foil and bake at 350° for an hour. Remove the aluminum foil and bake an additional 15 min to brown the top. Remove from oven and allow to cool and set for at least 15 minutes before eating. Makes a LOT, but keeps pretty well in the fridge.
1 lb ground beef (can easily be lowered to 1/2 lb)
32 oz red spaghetti sauce (I don't think it's possible to get a 32-oz jar anymore. Just get a standard size and increase the water a bit. Play with the variety of the sauce!)
1.5 cups water
2 C (15 oz container) ricotta cheese (we always use the lowfat kind)
3 cups (12 oz) shredded mozzarella or Monterey Jack cheese (reserve some for the top, if desired)
1/2 C shredded Parmesan cheese
2 eggs
1/2 C parsley
1 tsp salt
1/4 tsp pepper
8 oz uncooked regular lasagna noodles
(optional: 1 package frozen spinach)
Preheat oven to 350°.
Brown the beef and drain grease. Add spaghetti sauce and water, and simmer till hot. (Tip: use the water to rinse out the jar of spaghetti sauce.) Optional: add 1 package frozen spinach. This helps lighten the final product somewhat.
In a large bowl, mix ricotta, mozzarella (~2 cups if you want some on top of the lasagna), parmesan, eggs, parsley, salt, and pepper.
Layer the ingredients in a 9x13" pan as follows:
• enough sauce to cover the bottom (~2 cups)
• lasagna noodles
• sauce to cover noodles (~1.5 cups)
• 1/2 of the cheese mixture
• more noodles
• more sauce
• the rest of the cheese mixture
• remaining noodles
• cover with the remaining sauce
• top with remaining mozzarella, if desired
Cover the dish with aluminum foil and bake at 350° for an hour. Remove the aluminum foil and bake an additional 15 min to brown the top. Remove from oven and allow to cool and set for at least 15 minutes before eating. Makes a LOT, but keeps pretty well in the fridge.
