Lasagna
I may not be Italian, but I know how to cook like one!
This is one of my favorite recipes, doesn't take long to prep, but can feed several mouths because it's so full of goodness.
Simple to make for someone with no cooking experience or just an easy dish for the pros,
This is one of my favorite recipes, doesn't take long to prep, but can feed several mouths because it's so full of goodness.
Simple to make for someone with no cooking experience or just an easy dish for the pros,
The Recipe
Now, once you make lasagna once or twice, you'll come to find you do not need to follow a recipe each and every time,
but you'll learn to make it to your own taste. I found it successful by making it this way, but first...
You will need:
Start by pre-heating your oven to 350 degrees, and cooking your ground beef, but not too well done or it will be hard in the lasagna. Remember, it will be baking for close to an hour. Now is also the time to boil your lasagna noodles if you need to. Use a cake pan, 9 x 13 is what I use, but you can even buy a "lasagna tin" in a baking aisle at the grocery store.
Once you've cooked your cooked your ground beef, coat the bottom of the pan you'll be using with sauce, so the pasta will not stick. then begin to layer,
noodles, then spoon in some meat, ricotta cheese, mozzarella cheese, and sprinkle some Parmesan, then repeat. Keep in mind when layering that you need enough for all layers to be completed, or else you will not have balance.
I usually do just three layers, but the deeper the pan you use, the more layers you can have. (This recipe is only enough ingredients for three layers)
When finished layering, cover with tin foil and bake in the oven for 45 minutes, then remove the tin foil and cook for another 10-15 minutes.
Let cool for about 10 minutes once you remove it from the oven. CAUTION: HOT!
but you'll learn to make it to your own taste. I found it successful by making it this way, but first...
You will need:
- One packet shredded mozzarella (whole milk or low-fat)
- One small container of ricotta cheese (whole milk or low-fat)
- One jar tomato sauce (can be traditional or I like to use flavored ones to add a little taste)
- 1/2 lb ground beef
- one box lasagna noodles (non-boil saves some prep time)
- Parmesan cheese
Start by pre-heating your oven to 350 degrees, and cooking your ground beef, but not too well done or it will be hard in the lasagna. Remember, it will be baking for close to an hour. Now is also the time to boil your lasagna noodles if you need to. Use a cake pan, 9 x 13 is what I use, but you can even buy a "lasagna tin" in a baking aisle at the grocery store.
Once you've cooked your cooked your ground beef, coat the bottom of the pan you'll be using with sauce, so the pasta will not stick. then begin to layer,
noodles, then spoon in some meat, ricotta cheese, mozzarella cheese, and sprinkle some Parmesan, then repeat. Keep in mind when layering that you need enough for all layers to be completed, or else you will not have balance.
I usually do just three layers, but the deeper the pan you use, the more layers you can have. (This recipe is only enough ingredients for three layers)
When finished layering, cover with tin foil and bake in the oven for 45 minutes, then remove the tin foil and cook for another 10-15 minutes.
Let cool for about 10 minutes once you remove it from the oven. CAUTION: HOT!