Lasagna

So who doesn't love Lasgana? I know some of you think it is to much work but let me tell you my secret that makes it much easier and faster. You use the no boil lasagna noodles then you don't have to mess with sticky noodles that always seem to fall apart and make a mess.

Now doesn't that look yummy?:



Lasagna

1 onion chopped

2 T minced garlic

1 lb ground beef

1-28 oz can and 1-14.5 oz can crushed tomatoes
1-14.5 oz can diced tomatoes

1-6 oz can tomato paste

1 tsp salt

1/2 tsp pepper

3 tsp basil
1 T. parsley
1 box oven ready or no boil lasagna noodles
1-2 lbs mozzarella cheese~we like a lot of cheese
2-15 oz containers ricotta cheese
2 eggs
1/2 cup parmesan cheese
1 tsp salt
1 tsp pepper
1 T. parsley

Brown the ground beef in a large pot until no longer pink. Add the onion and garlic and saute until onion is tender. Add in the crushed tomatoes, diced tomatoes, tomato sauce, basil, 1 tsp salt, 1/2 tsp pepper, and 1 T. parsley. Bring to a boil and simmer for 15 -30 minutes. The longer you simmer it the better the flavor but still tastes good if short on time. While the sauce is simmering, mix the ricotta cheese, eggs, parm cheese, 1 tsp salt and pepper, and 1 T. parsley until well combined. When sauce is done begin layering your lasagna. Start with a sauce on the bottom then a layer of oven ready lasagna, then the ricotta cheese mixture and some mozzarella cheese and then repeat layers, ending with sauce and Mozzarella cheese on top. Cover the pan with aluminum foil and bake at 350 for 30 minutes. Uncover and cook for 15 minutes more. Serve with garlic bread and a Lettuce salad. Yummy!!

Here are a few pics of the layering process!!

Ricotta cheese mixture !!

This is perfect for a Sunday or weekend meal when you have a little bit more time to cook. It also can be made ahead of time and stored in the fridge or freezer until ready to use. You will just have to bake a little longer than you would if you were baking it right after making it!!