I made this lasagna on a Sunday afternoon, kept in the fridge and then made on Monday when I got home from working out after work. I must say, I loved the feeling on Monday knowing that I didn't have to slave over my stove to make lasagna (or anything!) One of these days I'll get off my lazy butt and make a few meals on the weekends to make throughout the week. Planning meals in advance is not my problem, it's making them in advance that I never get around to doing.
Anyway, this recipe is similar to the recipe on the back of the lasagna noodles box (as well as the Barilla web-Site I'm sure!) but I tweaked it a little too. First of all, I didn't notice that the meat I had was a pound and a half and secondly I like my sauce meaty and to simmer for a little while.
So, here ya go, the recipe that DH said was the best lasagna he's ever had. This guy grew up watching Garfield and begging his mom to make lasagna all the time so he knows his lasagna! We had the leftovers last night from the freezer and he still devoured it even after I burnt it a little (and he doesn't deal well with burnt foods!)
Ingredients
1 box No Boil lasagna (Barilla)
1 ½ lbs lean ground beef
~ 4 cups mozzarella cheese
~ ½ c. three-cheese blend (Asiago, Romano, Parmesan)
1 container Ricotta
2 eggs
~ 40 oz. marinara sauce (1 1/2 jars store bought or homemade)
Directions
- Spray 9x13 casserole dish
- Brown meat and drain
- Simmer in sauce while preparing the cheese mixture
- Beat eggs in mixing bowl
- Stir in Ricotta then 3-cheese mixture and ~ ½ of the mozzarella
Assembly
- Spread ~ 1 ½ cups sauce mixture on bottom of dish
- Layer 4 lasagna sheets, slightly over lapping
- Spread ½ cheese mixture
- Top with ~ 1 ½ cups of sauce mixture
- Top with ~ 1 cup of extra cheese
- Layer Lasagna
- Spread with rest of cheese mixture
- Top with ~ 1 ½ cups sauce mixture
- Top with a little more mozzarella cheese
- Layer Lasagna
- Top with rest of sauce mixture and mozzarella cheese
Bake at 375 for about an hour (cover with foil if beginning to look a little dry around edges)
Anyway, this recipe is similar to the recipe on the back of the lasagna noodles box (as well as the Barilla web-Site I'm sure!) but I tweaked it a little too. First of all, I didn't notice that the meat I had was a pound and a half and secondly I like my sauce meaty and to simmer for a little while.
So, here ya go, the recipe that DH said was the best lasagna he's ever had. This guy grew up watching Garfield and begging his mom to make lasagna all the time so he knows his lasagna! We had the leftovers last night from the freezer and he still devoured it even after I burnt it a little (and he doesn't deal well with burnt foods!)
Ingredients
1 box No Boil lasagna (Barilla)
1 ½ lbs lean ground beef
~ 4 cups mozzarella cheese
~ ½ c. three-cheese blend (Asiago, Romano, Parmesan)
1 container Ricotta
2 eggs
~ 40 oz. marinara sauce (1 1/2 jars store bought or homemade)
Directions
- Spray 9x13 casserole dish
- Brown meat and drain
- Simmer in sauce while preparing the cheese mixture
- Beat eggs in mixing bowl
- Stir in Ricotta then 3-cheese mixture and ~ ½ of the mozzarella
Assembly
- Spread ~ 1 ½ cups sauce mixture on bottom of dish
- Layer 4 lasagna sheets, slightly over lapping
- Spread ½ cheese mixture
- Top with ~ 1 ½ cups of sauce mixture
- Top with ~ 1 cup of extra cheese
- Layer Lasagna
- Spread with rest of cheese mixture
- Top with ~ 1 ½ cups sauce mixture
- Top with a little more mozzarella cheese
- Layer Lasagna
- Top with rest of sauce mixture and mozzarella cheese
Bake at 375 for about an hour (cover with foil if beginning to look a little dry around edges)
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