It’s easy. It’s cheesy. And it is so good.
I’m talking about my mom’s lasagna, one of my all-time favorite meals. When I started this blog, I knew I had to post this recipe ASAP, so every other human being could try this masterful dish. It’s perfect for a party, a chill night-in, or just about any other occasion you can think of. Classic, and delicious. I’m sold.
Anyone who hasn’t made lasagna before would be amazed at how easy it is. Here’s the process:
Brown the meat. Make sure it’s lean meat, like 93%, or it will be too greasy (I made that mistake).
Cover the lasagna with foil.
Preheat the oven to 350 degrees, and cook for 25 minutes, then remove the foil and cook for another 15 minutes.
- 1 13 x 9 inch pan
- 8 oz. lean ground beef
- 4 oz. water
- 1/2 lb lasagna noodles
- 1 C shredded parmesan cheese
- 2 C whole milk mozzarella (fresh works best)
- 15 oz. whole milk ricotta
- 1 egg
- 28 oz. spaghetti sauce (my mom uses Raos)
- Brown the meat in a large skillet. Add the sauce and water, and boil for 5 minutes.
- When sauce is reduced, spoon 1/3 into the bottom of the pan, and arrange a layer of noodles on top.
- mix the egg and ricotta, and spread over the noodles. Evenly spread half of the mozzarella, and half of the parmesan on top of the ricotta. Pour 1/3 more sauce.
- Add another layer of noodles, and the rest of the sauce on top. Finally, add the remaining mozzarella and parmesan.
- Cover with foil.
- Cook for 45 minutes covered, and 15 uncovered.
- Enjoy with some french bread and a light salad.