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Thursday, July 28, 2011

Simple Lasagna

This recipe is simply delicious and simple to make.  It can be made in advance and popped in the oven later when you are ready to cook it.

 Quick Lasagna Casserole

1 lb ground beef
3 cloves fresh garlic
1 (32 oz) jar spaghetti sauce—your favorite!
1 ½ c water
16 oz small curd cottage cheese
2 c shredded mozzarella cheese (divided in half)
1 c freshly grated parmesan cheese (divided in half)
¾ c grated parmesan reggiano (1/4c to be used in filling and ½ c to be used on top)
2 eggs
¼ c chopped fresh parsley
1 ½ tsp McCormack’s Mediterranean Spiced Sea Salt
¼ tsp freshly ground pepper
8 oz uncooked lasagna noodles

Preheat oven to 350 degrees.  Brown beef in a 3 quart saucepan and drain the grease.  Add the garlic, sauce, and water.  Simmer 10-15 minutes.  Combine the remaining ingredients (except the noodles and cheese quantities in parentheses up above) in a bowl as this makes the cheese filling. Pour 1 c sauce in the bottom of a 9x13 pan.  Layer 3 uncooked lasagna noodles on top of the sauce.  Top with about 1 ½ c sauce and ½ of cheese filling.  Repeat layers, sauce, and filling.  Top with a layer of noodles and remaining sauce.  Cover with foil and bake for 55-60 minutes.  Combine the remaining cheese in a bowl and mix together.  Remove the foil and top with the remaining cheese.  Bake another 15 minutes, or until cheese is bubbly.  Remove from the oven and let it stand for 15 minutes to allow for easier cutting.

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