This post was updated with new photography in March 2015. And yes, I used marble cheese in my lasagna. So sue me!
I’ve never made lasagna.
Well, that is, until now.
It’s kind of weird, right? That I had never made lasagna, one of the most basic, staple, traditional North American dishes? That’s like saying I’ve never eaten a burger (and that would be my little sister, Jessica. She lives in a hole, clearly).
But I really had never had the desire to try my hand at lasagna. I had bought pre-made lasagnas from the grocery store for a quick and easy meal…and I’ve made cannelloni and manicotti, which is similar. But never lasagna.
In our ongoing effort to pack lunches (to save money and be healthier – although, who are we kidding? Lasagna is not healthy), I decided to try it out. It freezes well and can easily be portioned for lunches. And, predictably, My Other Half loves it.
I hunted high and low for a good recipe, and ultimately made one up. It’s a combination of a few different recipes.
And – I make my lasagna with ricotta, not cottage cheese!
- 1 pound ground beef
- 1 (32 ounce) jar spaghetti sauce
- 32 ounces ricotta
- 3 cups grated mozzarella cheese
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried parsley
- salt & pepper, to taste
- 9 lasagna noodles (uncooked)
- 1/2 cup water
- Cook the ground beef and drain the grease. Add spaghetti sauce to beef and simmer for 5 minutes. In a large bowl, mix together the ricotta, 2 cups of the mozzarella cheese, eggs, half the grated Parmesan cheese, dried parsley, salt and pepper. In the bottom of a 9x13 inch baking dish, evenly spread 3/4 cup of the sauce mixture. Cover with three uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with three noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil. Bake at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.