1.15.2009

Easy Lasagna

UPDATE: So, I got a lovely comment about freezing lasagna, and why yes, it does freeze well! Instead of baking, I'd freeze it, wrapping it in 2 layers of tinfoil - it should keep for up to a month. Then, thaw in the refrigerator and bake as usual!

See? Super easy. No chopping required. Unless you want to...
Instead of store bought sauce, I used my marinara sauce from earlier this month.
Ground beef? No, ground turkey. Yes.
Brown it with salt and pepper OR McCormick's Steak Seasoning like I do.
Mmm... ground turkey.
Dump your marinara into the pan to warm up after the meat has been browned.
Mix all the cheeses together along with the egg.
It's supposed to be parsley but I used basil instead. It works, just any dried/green herb you have. Whatever, it's easy lasagna, right?
Combine everything together until just mixed - no worries, the shredded mozarella will blend in nicely.
I added one cup of chicken brother instead of one cup water. I like flaver, thank you very much. I bet you could add wine instead... if you're daring...
Start off with a 9x13 pan. Eh, don't worry about buttering it. This is easy.
Add one cup meat sauce.
Pasta.
Cheese.
Meat sauce, but don't let your arm give your lasagna a shadow like I did. That's not very pretty.
Pasta.
Cheese.
Meat sauce with no shadow.
Pasta.
The rest of the cheese.
The rest of the meat sauce.
Shred more mozzarella while your pan bakes at 350 for 45 minutes. I didn't cover it so I put more sauce on it than normal so it wouldn't dry out.
Mmm... Cheese...
Oh - it's finally done...
Why yes, yes it is ready to eat...
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Make It

HEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Top with remaining noodles, sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

2 comments:

Joelen said...

Looks great!!

Working Woman said...

Yum. Does this freeze well?