1 lb. ground beef
3 cups (about 26 oz. jar) pasta sauce
1 ¾ cups (15 oz.) ricotta cheese
1 egg, slightly beaten
½ tsp dried basil leaves
½ tsp dried oregano leaves
12 pieces oven ready lasagna, uncooked
4 cups mozzarella cheese, shredded
¼ cup grated Parmesan cheese
PREPARATION: Remove 12 pieces of pasta from package.
Heat oven to 400F. In large skillet, cook meat until browned; remove from heat
and drain. Stir in pasta sauce. In a small bowl, stir together ricotta cheese,
egg, basil and oregano.
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| Here's the flavor! |
ASSEMBLY: In a 13x9x2 inch greased baking dish, spread
¾ cup meat sauce. Place 3 pieces uncooked pasta crosswise over sauce. Pieces
should not overlap or touch side of the pan. Spread 2/3 cup of ricotta mixture
evenly over pasta. Spread ¾ cup meat sauce evenly over ricotta covering pasta
completely; sprinkle with 1 cup mozzarella cheese.
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| Those directions take some concentration to follow, but if you do it and the results will be amazing! |
Repeat steps 2 and 3 TWO
more times. Top with remaining 3 pieces of pasta. Spread remaining meat sauce
completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
 |
| Soooooo much cheese. |
Cover with aluminum foil and bake 35 minutes. Remove foil and bake additional
5-10 minutes uncovered. Let stand 5 minutes before cutting.
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| CHEESE. |
My Rating 5/5 "Complicated assembly, maybe, but the payoff is amazing. It's so cheesy and meaty and flavorful and delicious. Lasagna is definitely a sometimes food, but damnit, now is the time!"
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