Wednesday, August 29, 2012

Easy Homemade Lasagna

Recently, I told you about a lasagna I made for our neighbor who broke her leg. I decided I'd share it with you. I usually triple this recipe as it freezes great and I don't get anymore dishes dirty than I would if I were just making one lasagna. This is wonderful to pull out when I need a quick dinner and is simply delicious!

Easy Homemade Lasagna

Ingredients: (this is a single recipe)

1 pound ground beef (we like ground turkey)
1 egg, beaten
2 1/2 cups shredded mozzarella cheese, divided
1 (15 oz) container of ricotta cheese (I use cottage cheese instead)
1/2 cup grated parmesan cheese, divided
1/4 cup fresh parsley chopped OR 2 Tbsp dried parsley
4-8 ounces Velvetta cheese, cubed into 1-inch pieces
1 (26 oz) jar spaghetti sauce
1 cup water
12 lasagna noodles, uncooked (we like whole wheat noodles)

Cooking Instructions:

1. Preheat oven to 350 degrees F. Brown meat in large skillet. In a medium size bowl beat egg, 1 1/4 cups mozzarella cheese, the ricotta cheese, 1/4 cup of the parmesan cheese, velvetta cheese and parsley until well blended. Set aside.
2. Drain meat and return to skillet. Stir in spaghetti sauce, add the 1 cup of water to the empty sauce jar, shake and dump in skillet. Stir until well blended.
3. Assembly: Spread 1 cup of meat mixture in the bottom of a 9x13 in. pan, top with 3 lasagna noodles, a third of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Then, top with 3 remaining noodles and the remaining meat sauce. Sprinkle with remaining 1 1/4 cups mozzarella cheese, 1/4 cup parmesan cheese. Cover with greased foil.
4. Bake 45 minutes, remove foil and bake an additional 15 minutes or until heated through. Let stand 15 minute before cutting.

Makes 12 servings. Serve with homemade french bread and a tossed salad.

Freezer Friendly:
If you want to freeze this, do not bake. Cover and freeze. Thaw completely before baking. Leftovers can be frozen and they're delicious!

When tripling this recipe, 2 boxes of lasagna noodles is enough.

No comments: