This recipe is from my mom and I make this lasagna often. It’s frequently requested in our household!
Ingredients
Lasagna noodles
2 pounds ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
1 teaspoon Italian seasoning
45 oz. Ragu (I used the chunky tomato, onion and garlic)
1 large container of ricotta cheese
1 egg
2 tablespoons fresh chopped parsley
1 cup Parmesan cheese (I buy the fresh already grated Parmesan) (and more for the lasagna mixtures
Large bag of shredded mozzarella cheese
Instructions
First, brown your meat with the onion, garlic and Italian seasoning. Once the meat is cooked through, drain the extra fat and liquid off the meat. Add back to your pan and pour the sauce into the meat and mix well. Set aside.
Next, cook your lasagna noodles with salt per the box instructions (around 10 minutes). While the noodles are cooking, whip up the ricotta mixture.
For the ricotta mixture, mix a full tub of ricotta, slightly beaten egg, chopped parsley, 1 cup Parmesan and mix well.
After your lasagna noodles are done, drain. Now, prep your assembly line to make the lasagna. Meat sauce, lasagna noodles, ricotta mixture and mozzarella.
In a lasagna pan, start with a layer of meat sauce (around a cup), then add a layer of lasagna noodles. Then spread a layer of the ricotta mixture and top with mozzarella and some Parmesan. Repeat these steps (or you can add some extra noodles) and end with mozzarella and Parmesan on top.
Cover lasagna with foil and cook in a 365 degree oven for 35 minutes. Remove the foil and cook for another 15 minutes until the lasagna is browned on top and bubbly.
If you decide to freeze, when you are ready to cook your freezer lasagna, make sure it’s thawed and cook It longer than the times above so the middle gets fully cooked.
Serve lasagna with garlic bread and a salad. I typically whip up a salad like Olive Garden and serve with Olive Garden dressing.
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