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Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
For a 9 X 13 baking dish.
12 servings
2 pounds ground meat: beef, pork, Italian sausage, chicken, turkey, even lamb... any combination
1 chopped onion
About 6 minced garlic cloves
About 2 Tablespoons dried basil
1 pound chopped mushrooms (optional)
About 4 cups marinara sauce, homemade or store bought. Either works well.
1 cup good red wine (or water)
1 pint ricotta or cottage cheese
1 cup grated hard Italian cheese, such as Parmesan or Romano
1 cup grated white cheese such as Mozzarella
(more cheese if you like)
Lasagna noodles, uncooked
Preheat oven to 350. Brown the meat, onions, garlic, and mushrooms, cooking until all red is out but try to not overcook. Remember it's going to bake for about an hour and a half. Drain as needed. Add the marinara sauce and stir to blend. Add the wine; cook about 5 minutes. Set aside.
Grate any cheese that you don't buy grated, and have it close at hand, along with the ricotta. This is a convenience, but it really saves time.
Spray the pan with a little PAM or butter or your preferred method of stick-prevention. Cover the bottom of the pan with uncooked lasagna noodles; 4 or 5 usually will do. Then top this with the meat sauce. Top the meat sauce with ricotta or cottage cheese, spacing evenly, but you can leave larger clumps if you like. Just try and get some in every bite.
Second layer: Cover with another layer of lasagna, about like the first. Then top with more meat sauce. Top this meat sauce with the grated Parmesan or Romano cheese. Please do not use the dry bottled Parmesan cheese, you can buy fresh grated Parmesan at Sams Warehouse or any good grocery store. It really does make a difference.
Final layer: Top the last layer with one last layer of lasagna, then meat sauce as before. Don't add the cheese yet though or it will get very dark and won't look appetizing at all. It's better to have a little too much sauce on this layer when using uncooked lasagna noodles. It will look very soupy, but the noodles will absorb the liquid while cooking. On the other hand, if you don't have enough liquid the pasta will be too dry and even crisp. The difference is the uncooked pasta.You may have ingredients leftover, you can either make a smaller lasagna to bake with this one, or throw it all together for a quick lunch tomorrow... It freezes well too. I have not yet figured out how to make all the ingredients add up to the same amount of Lasagna, nor how it can be so different each time when basically the same thing goes in.
Bake the lasagna uncovered for about an hour or an hour and 15 minutes or so... Doesn't have to be precise. Test for doneness by sticking a fork or knife into the noodles. If it's done or close to it, add the Mozzarella cheese and bake another 15 - 20 minutes, or until the cheese is completely melted on top.
Serve hot with garlic bread, salad, and red wine. (Lambrusco!)
Recipe Source: Twyla Sorrells
Lasagna
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Someone told me once that you can use uncooked lasagna noodles... Just layer as you would otherwise and add about a half-cup of water to the recipe. I've not tried this, but if you do and it works, please let me know.
Category: Rice, Pasta, & Grits
Prep Time: Cook Time: Total Time:
For a 9 X 13 baking dish.
12 servings
2 pounds ground meat: beef, pork, Italian sausage, chicken, turkey, even lamb... any combination
1 chopped onion
About 6 minced garlic cloves
About 2 Tablespoons dried basil
1 pound chopped mushrooms (optional)
About 4 cups marinara sauce, homemade or store bought. Either works well.
1 cup good red wine (or water)
1 pint ricotta or cottage cheese
1 cup grated hard Italian cheese, such as Parmesan or Romano
1 cup grated white cheese such as Mozzarella
(more cheese if you like)
Lasagna noodles, uncooked
Preheat oven to 350. Brown the meat, onions, garlic, and mushrooms, cooking until all red is out but try to not overcook. Remember it's going to bake for about an hour and a half. Drain as needed. Add the marinara sauce and stir to blend. Add the wine; cook about 5 minutes. Set aside.
Grate any cheese that you don't buy grated, and have it close at hand, along with the ricotta. This is a convenience, but it really saves time.
Spray the pan with a little PAM or butter or your preferred method of stick-prevention. Cover the bottom of the pan with uncooked lasagna noodles; 4 or 5 usually will do. Then top this with the meat sauce. Top the meat sauce with ricotta or cottage cheese, spacing evenly, but you can leave larger clumps if you like. Just try and get some in every bite.
Second layer: Cover with another layer of lasagna, about like the first. Then top with more meat sauce. Top this meat sauce with the grated Parmesan or Romano cheese. Please do not use the dry bottled Parmesan cheese, you can buy fresh grated Parmesan at Sams Warehouse or any good grocery store. It really does make a difference.
Final layer: Top the last layer with one last layer of lasagna, then meat sauce as before. Don't add the cheese yet though or it will get very dark and won't look appetizing at all. It's better to have a little too much sauce on this layer when using uncooked lasagna noodles. It will look very soupy, but the noodles will absorb the liquid while cooking. On the other hand, if you don't have enough liquid the pasta will be too dry and even crisp. The difference is the uncooked pasta.You may have ingredients leftover, you can either make a smaller lasagna to bake with this one, or throw it all together for a quick lunch tomorrow... It freezes well too. I have not yet figured out how to make all the ingredients add up to the same amount of Lasagna, nor how it can be so different each time when basically the same thing goes in.
Bake the lasagna uncovered for about an hour or an hour and 15 minutes or so... Doesn't have to be precise. Test for doneness by sticking a fork or knife into the noodles. If it's done or close to it, add the Mozzarella cheese and bake another 15 - 20 minutes, or until the cheese is completely melted on top.
Serve hot with garlic bread, salad, and red wine. (Lambrusco!)
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.