Sunday, March 29, 2009

Classic Lasagna

Lasagna - another comfort food, perfect for a damp & dreary day Sunday. I love both zucchini & spinach in lasagna, but yesterday I was in the mood for my favorite classic recipe, four layers of goodness with plenty of leftovers for lunch the next day.

Please don't use the no boil noodles or add water to the sauce in this recipe. The noodles really need to be boiled & it takes no time at all - just 9 - 11 minutes in the boiling water.

Classic Lasagna

1 box lasagna noodles
3 jars marinara sauce
1 1/2 pounds ground beef, cooked and drained
1 1/2 containers (22.5 ounces) whole milk ricotta cheese
5 cups (16 ounces) mozzarella cheese, shredded
3/4 cup (2 ounces) Parmesan cheese, grated
3 eggs, lightly beaten

Preheat oven to 375 degrees.
Cook 12 noodles according to package instructions, drain and separate.
Combine ground beef and 2 jars sauce in a large saucepan.
Mix eggs, ricotta, 4-1/2 cups mozzarella, and parmesan cheeses in a large bowl.
Spray a 13x9 baking dish* with cooking spray. Spread 1 cup sauce (not meat sauce) over the bottom of the baking dish.
Place 3 lasagna noodles over the bottom, slightly overlapping.
Spread 1/3 of the cheese mixture over noodles and cover with 1/3 of the meat sauce. Repeat layers. Cover last layer with remaining noodles and 1 cup of remaining sauce. sauce. You'll have 4 layers of noodles. Sprinkle with remaining mozzarella cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes. Let stand 10 minutes before serving.

*A disposable lasagna pan works great.

There is no picture because my almost new Samsung camera won't power on for some reason. Ugh...

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