Posted in Food, Menu Planning, Recipe

How to Make Lasagna: Part 2

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1 – 24 oz Jar Classico Roasted Garlic Pasta Sauce
1 – 24 oz Jar Classico Tomato & Basil Pasta Sauce
1 – 24 oz Jar Classico Italian Sausage with Peppers and Onion Pasta Sauce
1 lb box Lasagna Noodles
3 lb Supreme Lean Ground Beef (97/3)
1/2 to 1 cup Parmesan Cheese*
1/2 to 1 cup Romano Cheese*
1/4 to 1/2 cup Ricotta Cheese*
Mozzarella Cheese

Brown the beef in a large skillet.  You may need to cook 1 lb at a time if you’re limited on space or burners.

Mix beef and all 3 sauces together and set aside.

While the beef is cooking, get the water boiling for the noodles.  I recommend putting a little oil in the water to prevent the noodles from sticking–especially if your pan isn’t large enough to let the noodles swim around on their own.  Drain the noodles and rinse with cold water–time to start the assembly party!

Start with a layer of meat sauce, then noodles, sprinkle ricotta, then parmesan, then romano (sparingly, each), then mozzarella (generously).  Layer noodles, sauce, cheeses until you’re almost to the top.

Cover with foil and bake for 1 hr at 350° F.

Remove from the oven and let sit for about 10 minutes–bake your garlic bread in the mean time.  When the bread is done, serve the lasagna and enjoy!**

*These cheeses have a very strong flavor profile and can easily be over-used.  Especially Ricotta.  If you’re leery of using Ricotta, it’s okay to sub cottage cheese for a milder flavor (but I don’t like it =P)

**This meal is quite dense in the way of carbs and fat.  I would recommend serving it as a SIDE DISH to a nice full house salad.  It freezes well and reheats even better so it’s fabulous to have left-overs.

Continue reading “How to Make Lasagna: Part 2”