2 lbs. ground beef (or turkey) 1/2 tsp. salt
2 (24-oz.) pasta sauce 2 tsp. finely chopped fresh parsley
1 (15-oz.) container ricotta 1 tsp. finely chopped fresh basil
2 eggs 1/4 tsp. ground black pepper
1 c. grated parmesean cheese 12 cooked lasagna noodles (or Barilla pre-cooked noodles)
1 lb. grated mozzarella
Preheat the oven to 375 degrees F. In a large sauce pan, brown ground beef over medium heat; season with salt and pepper. Drain any grease and add pasta sauce to beef; simmer for 10 minutes. In a large bowl, mix together the ricotta cheese, eggs, 1/2 c. grated parmesean, 1/2 c. grated mozzarella, salt, parsley, basil, and black pepper. Spread 1 c. of pasta sauce in the bottom of a 3 quart (13x9x2inch) casserole dish. Lay 3 lasagna noodles lengthwise down on tomato sauce. Spread 3/4 c. ricotta mixture evenly over noodles (don't be afraid to get your hands messy!) Repeat with the remaining ingredients, for a total of 3-4 layers. Sprinkle the remaining part of mozzarella and parmesean over the top layer of pasta sauce. Cover the casserole tightly with aluminum foil and bake for 1 hour. Remove the casserole dish from the oven and remove the aluminum foil. Return to the oven and baked uncooked for 10 minutes. Let cool for 10 minutes, cut, & serve.
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