Well, I never make anything exactly the way the recipe says so this is with my variations ... but the fundamentals of the recipe are courtesy of Laurie Leadbetter.
1 lb. ground meat (I use turkey)
2 jars of your favorite spaghetti sauce
15 oz. ricotta
1 egg, slightly beaten
3/4 cup grated Parmesan
lasagna noodles (I recommend Barilla no-boil flat lasagne)
at least 12 oz. grated mozzarella
Make meat sauce: Brown ground meat, drain fat, then stir in both jars of spaghetti sauce.
Make cheese mixture: Stir ricotta, egg, and parmesan together.
Assemble lasagna: Spread a generous layer of meat sauce over the bottom of a 13x9 pan. Put down a layer of noodles (if you use a flat style, you'll probably have to break some of them to fit). Spread some cheese mixture (probably about 1/4-1/3 of the total mixture) on top of the noodles. Put about 1.5-2 cups of sauce on top of that. Sprinkle generously with mozzarella. Put down another layer of noodles, then cheese mixture, then meat sauce, then mozz -- keep repeating layers until your pan is full, making sure you end with meat sauce and plenty of mozzarella on top.
Bake at 350 for about an hour (until bubbly).
2 comments:
About the jarred spaghetti sauce ... I use whatever tomato-based sauce happens to be in the pantry, but the sauce I made when Rish was here was particularly good so I wish I could remember exactly what it was. I know it was two different types of Bertolli brand. I think one was a basic tomato-basil sauce, and I'm pretty sure the other had roasted garlic in it.
it's jill's lasagna to me! i thought it was great. we made easy cheezy pasta last night. didn't have peas, did have cottage cheese. ;) it turned out tasty anyway...i never thought to add bacon to tomato sauce. it was a nice touch.
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