Lasagna (Mama mia!)

Did you say cheese? Noodles? Italian? Fast? Easy? Delicious? Oh Mama Mia! This lasagna is for time-starved cooks and one my own mom has made for years. It’s a family favorite at gatherings. (In fact, we will be having this much-looking-forward-to dish at our family reunion next week!) You can make the lasagna ahead of time and freeze up to two months, or keep it in the fridge up to 48 hours.

Want to be a little more creative? Add chopped tomatoes, vegetables, or seafood to your liking.

Yields: 10-12 servings

Ingredients

  • 1 lb. ground beef
  • 3 cups (about 24-26 oz. jar) spaghetti sauce (I like to use Prego)
  • 1 cup (8 oz.) tomato sauce, optional (add if you like a saucier version. Omit if you do not.)
  • 1-3/4 cups (15 oz.) ricotta cheese
  • 1 egg, slightly beaten
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 12 pieces oven-ready lasagna noodles, uncooked*
  • 4 cups (16 oz.) mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated

*Because these noodles are pre-cooked, there’s no need to boil them first, saving a lot of time in preparation!

Instructions

  1. Heat oven to 350 degrees Fahrenheit. Remove 12 pieces of pasta from package.
  2. In a large skillet, cook meat until browned. Drain. Stir in spaghetti sauce. Set aside.
  3. In a small bowl, stir together ricotta cheese, egg, basil and oregano.

ASSEMBLY

  1. In a 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
  2. Place 3 pieces uncooked pasta crosswise over sauce (Pieces should not overlap or touch side of pan since they will expand when baked)
  3. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
  4. Repeat steps 2 and 3 TWO more times.
  5. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta.
  6. Sprinkle with remaining mozzarella and Parmesan cheese.
  7. Cover with foil.
  8. Bake 30 minutes; remove foil. Bake 10-15 minutes more or until hot and bubbly.
  9. Let stand 5 minutes before cutting. Serve with additional sauce if desired.

Extra pieces can be stored, tightly wrapped, in a cool dry place to be used another time.

MICROWAVE INSTRUCTIONS

  1. In a microwave-safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer.
  2. Cover with plastic wrap and microwave on HIGH (100%) 13-15 minutes, turning twice during cooking.
  3. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese.
  4. Replace plastic wrap and microwave on HIGH (100%) 4 minutes or until bubbly. (Cooking time may vary depending on size of microwave.)

MAKE-AHEAD INSTRUCTIONS

  1. Prepare recipe as directed; DO NOT BAKE.
  2. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months.
  3. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 degrees Fahrenheit about 40 minutes.
  4. Bake refrigerated lasagna about 1 hour 30 minutes; removing foil during last 10 minutes of baking.

Recipe found at www.AmericanBeauty.com

 

Lasagna (Mama mia!)
 
Recipe type: Main Dishes
Cuisine: Italian
Serves: 10-12
Ingredients
  • 1 lb. ground beef
  • 3 cups (about 24-26 oz. jar) spaghetti sauce (I like to use Prego)
  • 1 cup (8 oz.) tomato sauce, optional (add if you like a saucier version. Omit if you do not.)
  • 1-3/4 cups (15 oz.) ricotta cheese
  • 1 egg, slightly beaten
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 12 pieces oven-ready lasagna noodles, uncooked*
  • 4 cups (16 oz.) mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • *Because these noodles are pre-cooked, there's no need to boil them first, saving a lot of time in preparation!
Instructions
  1. Heat oven to 350 degrees Fahrenheit. Remove 12 pieces of pasta from package.
  2. In a large skillet, cook meat until browned. Drain. Stir in spaghetti sauce. Set aside.
  3. In a small bowl, stir together ricotta cheese, egg, basil and oregano.

  4. ASSEMBLY

  5. In a 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
  6. Place 3 pieces uncooked pasta crosswise over sauce (Pieces should not overlap or touch side of pan since they will expand when baked)
  7. Spread about 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta covering pasta completely; sprinkle with 1 cup mozzarella cheese.
  8. Repeat steps 2 and 3 TWO more times.
  9. Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta.
  10. Sprinkle with remaining mozzarella and Parmesan cheese.
  11. Cover with foil.
  12. Bake 30 minutes; remove foil. Bake 10-15 minutes more or until hot and bubbly.
  13. Let stand 5 minutes before cutting. Serve with additional sauce if desired.
  14. Extra pieces can be stored, tightly wrapped, in a cool dry place to be used another time.
Notes
MICROWAVE INSTRUCTIONS
1. In a microwave-safe dish, prepare recipe as directed; omit mozzarella and Parmesan cheese on top layer.
2. Cover with plastic wrap and microwave on HIGH (100%) 13-15 minutes, turning twice during cooking.
3. Carefully remove plastic wrap; sprinkle with remaining mozzarella and Parmesan cheese.
4. Replace plastic wrap and microwave on HIGH (100%) 4 minutes or until bubbly. (Cooking time may vary depending on size of microwave.)

MAKE-AHEAD INSTRUCTIONS
1. Prepare recipe as directed; DO NOT BAKE.
2. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months.
3. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 350 degrees Fahrenheit about 40 minutes.
4. Bake refrigerated lasagna about 1 hour 30 minutes; removing foil during last 10 minutes of baking.

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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