Monday, September 3, 2012


This lasagna recipe is so easy and delicious! I know you'll love it! We usually make it on a Saturday and then let it bake while we're at church Sunday morning. It's so nice to come home to a meal that is virtually ready! Some people think that lasagna is just too hard and time consuming to make, but it's really not and you can't beat the taste of homemade lasagna. I tried to capture each step that I do, so you can see how easy it really is! Let me know how it turns out for you!

1 (lb.) ground beef
2 jars Spaghetti Sauce
1 (15 oz.) carton Ricotta Cheese
2 eggs
1 box lasagna noodles, uncooked (check out this post here on what noodles I use)
Mozzarella Cheese (the amount varies...depends on how much cheese you like!)

In a large skillet, brown meat over high heat until no longer pink; drain. Stir in spaghetti sauce and divide mixture evenly between 3 bowls, reserving about 1/2 cup for later use.
In a small bowl, mix together ricotta cheese and eggs until well combined. Divide evenly between 3 bowls.
In a greased, 9x13-inch baking dish, spread the 1/2 cup of reserved sauce over the entire bottom of the pan.

Layer 3-4 noodles over the sauce.

Take one bowl of the ricotta cheese mixture, and spread over the noodles.

Sprinkle with about 1/2 cup mozzarella cheese.

Top with 1 bowl of the meat/sauce mixture.

Repeat layers two more times so that you have 3 layers:
Noodles, ricotta cheese, mozzarella cheese, meat/sauce.
After the third layer, sprinkle with about 1/4 cup mozzarella cheese
(mainly for presentation, so if you want more, add more!).

To bake immediately: Pour 1/2 cup water around the edges of the pan. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake 10 more minutes, or until noodles are tender (stick a fork through them to test).

To bake the next day: Cover and refrigerate. Cover with foil right before placing in the oven. Bake at 350 degrees for 45 minutes. Uncover and bake 10-15 minutes more, or until noodles are tenders.

Freezer Meal: Cover assembled, uncooked lasagna with wax paper. Cover with a lid. Place in the freezer for whenever you want it! Thaw, by letting it stand on the counter before baking.

-You can also set your oven to come on and go off at certain times, so you could always do that with this dish as well, but we recently got a new oven and I can not for the life of me figure out how to make that setting work yet! So we put our lasagna in the oven around 8:30 on a Sunday morning at 190 degrees. We don't normally get home from church until close to 1 o'clock, and it's always about perfect by then. If it's not quite done, bump up your heat a little bit while you're preparing a vegetable or setting the table and it should be done soon. There's only about two times in my whole life that I can remember eating lasagna during the's always been a Sunday thing!!!

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