JustPlainWicked
06-06-2012, 04:51 AM
I like using this recipe cuz I can make it the day before...also cuz it's soooo easy, lol...
1 lb. lean ground beef
One 28 oz. jar spaghetti sauce
1 cup water
One 15 oz. container Ricotta cheese
2 tbsp. chopped fresh chives (or 1 tbsp. dried)
1/2 tsp. dried oregano
1 egg
8 oz. uncooked lasagna noodles
One 16 oz. pkg. mozzarella cheese slices
2 tbsp. grated Parmesan cheese
In large skillet, cook beef over medium heat until thoroughly cooked, stirring frequently. Add spaghetti sauce and water. Blend well.
In medium bowl, combine Ricotta cheese, chives, oregano and egg. Mix well.
In ungreased 9x11 baking dish, spread 1 and 1/2 cups of the meat sauce. Layer with half each of the uncooked noodles, Ricotta cheese mixture, and mozza slices. Repeat with 1 and 1/2 cups of the meat sauce, the noodles, the cheese mixture, and the mozza. Top with any remaining sauce and sprinkle with Parmesan.
Cover with plastic wrap. Refrigerate 12 hours or overnight.
Heat oven to 350 degrees. Uncover baking dish, bake 50-60 minutes or until noodles are tender and lasagna is bubbly. Remove from oven, cover with a cookie sheet and let stand 15 minutes before serving.
** I prefer to use my homemade pasta sauce (about 4 cups) cuz I like more sauce in my lasagna than what the original recipe has...
1 lb. lean ground beef
One 28 oz. jar spaghetti sauce
1 cup water
One 15 oz. container Ricotta cheese
2 tbsp. chopped fresh chives (or 1 tbsp. dried)
1/2 tsp. dried oregano
1 egg
8 oz. uncooked lasagna noodles
One 16 oz. pkg. mozzarella cheese slices
2 tbsp. grated Parmesan cheese
In large skillet, cook beef over medium heat until thoroughly cooked, stirring frequently. Add spaghetti sauce and water. Blend well.
In medium bowl, combine Ricotta cheese, chives, oregano and egg. Mix well.
In ungreased 9x11 baking dish, spread 1 and 1/2 cups of the meat sauce. Layer with half each of the uncooked noodles, Ricotta cheese mixture, and mozza slices. Repeat with 1 and 1/2 cups of the meat sauce, the noodles, the cheese mixture, and the mozza. Top with any remaining sauce and sprinkle with Parmesan.
Cover with plastic wrap. Refrigerate 12 hours or overnight.
Heat oven to 350 degrees. Uncover baking dish, bake 50-60 minutes or until noodles are tender and lasagna is bubbly. Remove from oven, cover with a cookie sheet and let stand 15 minutes before serving.
** I prefer to use my homemade pasta sauce (about 4 cups) cuz I like more sauce in my lasagna than what the original recipe has...