The Easiest Lasagna Ever
Honestly, I’m not the best cook, yet I’m not horrible either. I fall somewhere in between, mostly because I’m a lazy cook. I like easy, not-too-fussy recipes. This lasagna qualifies.
As a side note, this recipe can be modified easily. For a lower fat version, simply switch to low-fat ricotta, parmesan and mozzarella. My family prefers ground beef in our lasagna, but you can pretty much add what you want, whether it be sausage, spinach, mushrooms, zucchini, etc.
What you’ll need:
1 lb ground beef
1 jar of your favorite spaghetti sauce (26-28 oz, more if you like it “saucier”)
1 15 oz container of ricotta cheese
2 c shredded mozzarella cheese
½ c grated parmesan cheese; separated
2 eggs
12-16 cooked lasagna noodles; drained
Preheat oven to 375°.
In skillet, brown ground beef; drain. Stir in sauce; heat through.
In large bowl mix ricotta cheese, mozzarella cheese, ¼ cup of parmesan cheese, and eggs.
In 13×9 dish, evenly spread 1 cup meat sauce (this keeps the noodles from sticking to the bottom of the pan). Arrange lasagna noodles lengthwise over sauce (I can usually fit four noodles across with some overlap). On top of that, add one cup sauce, ½ cup ricotta cheese. Repeat pattern of noodles, sauce, cheese, ending with sauce when you reach the top of your pan. Cover with foil. Bake 30 minutes. Uncover, sprinkle with remainder of parmesan cheese. Bake an additional 5 minutes. Let stand 10 minutes before serving.
Easy and yummy. Perfect for a holiday get-together. Enjoy!
~heather
