OK, so I know what you are thinking… and yes it tastes soooo much better than it looks. But let’s face it, when you see a perfectly cut lasagna with no overflow of meat or cheese it’s just not reality. Doctored photos or a food stager, which would be an awesome job by the way, is the way that is accomplished. Kudos to them for making it look heavenly, but I am a real girl making real good food. So there you have it, a picture of my homemade lasagna in its rare form. Simply delicious!
Let’s get down to business. Here is what you will need.
(This recipe is plenty for a family or four or less. My husband and I had two servings and still have over half a lasagna left over.)
- 9 lasagna noodles
- 1 15 oz. container of ricotta cheese (I used the low fat, skim milk version)
- 1 cup parmesan, grated
- 2 cups shredded mozzarella
- 1/2 tsp. garlic powder
- 1/2 tsp. dried parsley flakes
- 1/2 tsp. dried basil
- 1 tsp. dried oregano
- 1 egg
- 1/2 tsp. italian seasoning
- 1 lb. lean ground beef (or your meat of choice)
- 1/2 onion, diced
- 1 1/2 jars of spaghetti sauce
Bring a large pot of water to a boil and add the lasagna noodles. Boil until they are cooked al dente. Remove from the boiling water and drain. Lay each noodle out flat on a cookie sheet to let cool. (I drizzled a little EVOO on the cookie sheet before placing the noodles so they don’t stick).
While the noodles are cooking start prepping your cheese mixture. In a medium bowl add the whole container of ricotta, 1/2 cup of parmesan and 1 cup of shredded mozzarella. Mix until partially blended. Add the egg to the mixture as well as the garlic powder, parsley, basil and oregano. Blend until smooth and creamy.
In a large skillet drizzle a little olive oil in the pan and the add the diced onion. Cook until translucent. Add the ground beef and italian seasoning. (Go ahead and preheat your oven to 375 degrees.) Brown meat well and then drain remaining olive oil. Add 1/2 jar of spaghetti sauce to the meat and warm on low.
Spray a glass 13×9 baking dish on all sides and bottom. Spread 1/2 of the remaining spaghetti sauce on the bottom of the baking dish. Add your first layer of noodles. Three noodles fitted long ways on the bottom of the baking dish. Add almost half of the cheese mixture and spread evenly. Cover with half of the meat and sauce mixture. Add the next layer of three noodles and repeat cheese (reserving 1/4 of what is remaining) and meat addition. Add the last layer of three noodles and spread remaining cheese mixture over the top. Cover with the remaining pasta sauce.
Cover the dish with aluminum foil and bake for 20 minutes at 375. Remove after 20 minutes and add the remaining shredded mozzarella and parmesan cheese to the top. Recover and bake for another 10 minutes. Remove and let stand for 5 minutes.
Serve hot and enjoy with some tasty garlic bread or just your fork!!