Lasagna

Do you need to have an excuse to make lasagna? Well I created one...mainly I wanted to make sure that there were plenty of leftovers for while I was gone. With it just being the two of us, a whole pan of lasagna will serve both of us 6 times. So lots go into the freezer. And it only improves with the flavors mixing together. So the leftovers are often better than the original.

Lasagna
Recipe adapted from American Beauty pasta

1 lb. ground beef
3 cups (about 28-oz. jar) spaghetti sauce
16 pieces (about 16 oz.) lasagna noodles, slightly cooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon ground black pepper

In large skillet, brown meat; drain. Stir in spaghetti sauce; simmer 10 minutes. 

Lay pasta on a sheet pan. Cover with boiling water and let sit for 5-10 minutes, replacing water when it cools. This will slightly cook the pasta making it pliable but not fall apart.

Heat oven to 350°F. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, salt and pepper. Spread about 1/3 cup meat sauce on bottom of 13 x 9 x 2-inch glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned.





This has been our go-to lasagna recipe for so many years. This time I added in 1/2 pound of cooked Italian sausage in addition to the ground beef. We always add more cheese to the top than it calls for because we like gooey cheese.