Lasagna

Lasagna

This is a quick lasagna that you can get in the oven in less than 30 minutes.  The key is to use the no boil noodles and have your favorite sauce on hand.  I use my homemade canned tomato sauce, but your favorite tomato sauce will do.  The amount of sauce and cheese will vary depending on the exact size of your pan and how heavy/light handed you are.  I use lean beef here, you could replace that with ground turkey too.  You can also use skim ricotta to lighten it up a bit.  Sometimes, if I have frozen spinach, I will add that to the ricotta.  If you do that, just make sure you squeeze all of the water out of the spinach, you don’t want a soupy lasagna.

Last point, make sure you let it rest before you slice into it.  If you slice it too soon, the layers will all fall apart.  The lasagna will stay hot for up to one hour from removing it.

Enjoy!

Lasagna
Author: 
Recipe type: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 1 Pound Lean Ground Beef
  • 1 Tbsp olive oil
  • ½ onion chopped
  • 32 Oz Ricotta Cheese
  • 2 Quarts Tomato Sauce
  • 1 Egg
  • ½ cup parmesan cheese, grated
  • 3-4 Cups shredded mozzarella or italian mix cheese
  • 1 Package Lasagna noodles (no boil is fine)
Instructions
  1. Preheat oven to 375
  2. Heat a non stick skillet on high. Add the oil and beef. Break up the beef into smaller chunks. Cook for 3 minutes.
  3. Add the onion to the beef, mix well and season with salt & pepper. Cook until beef is no longer pink, 5-8 more minutes. Pour off any excess fat. Add ½ cup tomato sauce to pan, mix well.
  4. In a bowl, add the ricotta, egg and parmesan cheese. Season with salt & pepper. Mix well.
  5. Spray the lasagna pan with cooking spray. Add a thin layer of tomato sauce.
  6. Layer 3 lasagna noodles and ½ of the ricotta mixture. Put a thin layer of tomato sauce on top.
  7. Layer 3 lasagna noodles and ½ of the beef mixture. Put a thin layer of tomato sauce on top and top with a good sprinkle of the mozzarella cheese.
  8. Layer 3 lasagna noodles and ½ of the ricotta mixture. Put a thin layer of tomato sauce on top.
  9. Layer 3 lasagna noodles and ½ of the beef mixture. Put a thin layer of tomato sauce on top and top with a good sprinkle of the mozzarella cheese.
  10. Finish with 3 lasagna noodles, cover with sauce and remaining cheese.
  11. Loosely layer tin foil on top.
  12. Cook for 45 minutes with foil on. Remove foil and cook for 15-20 more minutes until cheese is melted and started to color.
  13. Remove lasagna and let rest at least 15 minutes and up to 30 minutes before serving.

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