Lasanga

I think everyone makes lasagna at home. And I think everyone's lasagna varies somewhere between popping a frozen lasagna in the oven to a labor intensive recipe handed down from generation to generation. I think my recipe is somewhere in the middle.

Lasagna

1lb ground beef

1 Onion, chopped

2 cans (6oz) cans tomato paste

1 (14.5) can crushed tomatoes

2 cups water

1 Tbl dried oregano

2 tsp garlic powder

2 tsp salt

1/4 tsp black pepper

1 Tbl sugar

12oz ricotta cheese

1/2 cup grated parmesan cheese

1 egg

Lasagna noodles

1 lb mozarella

In a large pot brown meat and onion. Drain off fat. Combine tomato paste, crushed tomato, water, oregano, garlic powder, salt, pepper, and sugar. Cook until mixture comes to a boil. Cover and reduce heat to a low simmer and cook 1 hour.

Combine ricotta, parmesan, and egg in small mixing bowl until smooth.

Spray cooking oil on a 9x13 baking dish. Spread 1 cup of sauce on bottom of baking dish. Lay down a layer of noodles. Cover with 1/3 remaining sauce (just eyeball it). Top that half with a thick layer of mozarella. Place another layer of noodles, sauce, then the ricotta cheese mixture. Top with another layer of noodles and remaining sauce. Bake covered in 350' oven for 30 minutes. Uncover and sprinkle with remaining mozarella cheese and bake another 15 minutes. Let sit 10-15 minutes to allow lasagna to thicken and make serving easier.


Here are some of my non-professional tips and opinions. You can take them or leave them! :)

If you don't have as much time in the evening to make your lasagna you can make your sauce in the crock pot. Just brown your meat and onions then add all of your sauce ingredients to your crockpot. Cook on low for 4-6 hours then it's ready for you to quickly assemble before supper time.



A 9x13 pan of lasagna is way too much for my small family. After three meals of leftover lasagna we still have a lot leftover and are tired of it. I split my ingredients into two 8x8 dishes and freeze one for later. An 8x8 dish gives me just enough lasagna for leftovers the next night or lunch for everyone the next day. I line one of my 8x8 pans with foil and spray with cooking spray. Then I assemble my lasagna. When the sauce has cooled a bit I place a layer of plastic wrap directly on top. I put grated mozarella cheese in a ziplock bag so it will be ready to sprinkle on top when I cook it later, I won't have to worry about grabbing some at the store. I lay that bag of cheese on top of the plastic wrapped lasagna then I wrap a layer of foil on top. I put the dish in the freezer, then the next day I take the frozen block of lasagna out of the pan (it is all wrapped in foil now) and store it like that. I use 8x8 dishes a lot so I like to have two on hand. When I am ready to cook my lasagna I pull it out of the freezer, let it thaw, then cook as directed. Easy weeknight meal!
You could buy a disposable pan at the store but
1. I don't have to remember to pick one up at the store
2. It's cheaper this way
3. I'm not generating as much waste.


Have you tried these Barilla lasagna noodles? They are flat and thin. They claim to be rolled flat like homemade. Not as thick and chewy. We love them!


And lastly, buy a block of mozzarella cheese and grate it yourself. It will melt so much better! The pre-shredded cheese has a coating on it that keeps it from sticking together while packaged, which keeps it from getting melty, gooey, and stringy- which is the best part! Trust me, it's worth the extra minute to do it yourself!