Wednesday, December 3, 2014

Easy American Lasagna


I got this recipe from my "Food Nanny" cookbook! Ive never made lasagna before unless manicotti counts but they are quite different. I also felt like there just wasn't enough sauce and "cheese mixture" or I'm just really bad at dividing in thirds. (Most likely) So if I made it again I would do more of those! Also when she says 16 noodles, she means 16 noodles. I figured Id just cook them all because what would I do with the extras and "I can just add more noddles it'll be fine…" wrong! As I started assembling the lasagna I decided it wasn't a good idea to add more noodles especially with my sauce and cheese mixture dwindling so fast! So it was a waste of noodles. 

Can you save already cooked noodles?

Anyway it ended up tasting just fine :)

Easy American Lasagna
 1 pound mild bulk Italian sausage or ground beef
 1 (26 oz) jar meatless spaghetti sauce or marinara sauce
 1 pound uncooked lasagna noodles
 1 (15 oz) package ricotta cheese
 1/2 cup grated parmesan cheese
 2 eggs
 1/4 teaspoon ground black pepper
 4 cups shredded mozzarella cheese
 3 tablespoons butter (optional)

1. Brown the meat in a large skillet. Drain off the fat. Stir in the spaghetti sauce and simmer for 10 min. 

2. Remove 16 noodles from the package and cook according to package directions. Drain. Lay out the cooked pasta in a single layer on a 15 inch sheet of aluminum foil to cool. (The foil will be reused to cover the baking dish.)

3.Preheat the oven to 350 degrees. Grease a 9x13 in baking dish.

4. Mix the ricotta cheese, parmesan cheese, eggs, and pepper in a large bowl.

5. To assemble the lasagna, spread one-third of the meat sauce in the prepared baking dish. Arrange one-third of the noodles lengthwise over the sauce, overlapping the edges. Spread one-third of the cheese mixture and sprinkle one-third of the mozzarella cheese over the pasta. Repeat the layers two more times, ending with the mozzarella. Dot the edges with butter if desired. 


6. Cover the foil and bake 35-45 min or until bubbly. Let stand 5 min before serving. 

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