No-Fuss Beef Lasagna
Makes 12 3x3 inch squares
**I used turkey for this tutorial, and not a person in my family could tell the difference. Plus I think I left the instant coffee out on the counter and I definitely did not put that in my lasagna.**
Ingredients:
1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles
1 1/2 cups part-skim Mozzarella cheese, shredded
1 pound ground beef, lean
1/4 teaspoon salt
1 jar spaghetti sauce
14 1/2 ounces Italian-style tomatoes, undrained
1/4 teaspoon red pepper, ground
15 ounces part-skim Ricotta cheese
1/4 cup Parmesan cheese, grated
1 egg, beaten
10 lasagna noodles
1 1/2 cups part-skim Mozzarella cheese, shredded
Heat oven to 375ºF. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink. Pour off drippings.
Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.
Meanwhile in medium bowl, combine Ricotta cheese, Parmesan cheese and egg.
Spread 2 cups beef sauce over bottom of 13 × 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. **My pan is not big enough for 4 noodles across.**
Then top with 1 1/2 cups beef sauce. Arrange remaining noodles in single layer; press lightly into sauce.
Top with remaining beef sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 × 3-inch) squares.
Spread 2 cups beef sauce over bottom of 13 × 9-inch baking dish. Arrange 4 lasagna noodles lengthwise in single layer. Place 5th noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce. **My pan is not big enough for 4 noodles across.**
Spread entire Ricotta cheese mixture over noodles; sprinkle with 1 cup Mozzarella cheese.
Top with remaining beef sauce.
Bake 45 minutes or until noodles are tender. Sprinkle remaining Mozzarella cheese on top; tent lightly with aluminum foil. Let stand 15 minutes; cut into 12 (3 × 3-inch) squares.
Finished!
Andiamo a mangiare! (Let's go eat!)
i have always been too intimidated to try to make my own lasagna, but this doesn't seem to tough at all. it is on my to-do list, for sure!
ReplyDeleteDitto - I've always wanted to make it, but it just seemed so difficult. Doesn't seem sooo hard. :) Thank you for posting, I am bookmarking it. :) It looks delish.
ReplyDeleteI just bought that mix 'n chop that you're using! I was excited to use it for the first time tonight and was even supposed to make lasagna, but didn't realize I used all the beef earlier in the week!
ReplyDelete