I live in the south, so we aren't having true fall weather yet, but it's at least cooled off enough that most days I don't mind using my oven. One of my very favorite oven meals to make is lasagna, and what I like about my very favorite lasagna recipe is that it's easy to put together, and you don't have to pre-boil the noodles. Now I know that these days they make no-boil lasagna noodles, but "back in the day" when I first started making this they didn't have those, or at least not in my small town grocery stores. Since that time, I've made lasagna with the no-boil noodles, but I don't particularly care for the texture of the finished product, plus they cost more. With this recipe, you can have the convenience of no-boil noodles with the texture and price of the regular old noodles.
- 1 to 1 1/2 lbs ground meat
- Jar of spaghetti sauce (or the equivalent in home made sauce)
- 1 envelope of spaghetti seasoning
- 1 1/2 c water
- 8 ozs grated mozzarella or Italian blend cheese
- 16 oz container ricotta cheese
- 1/2 c grated Parmesan cheese
- 2 eggs
- 1 T dried parsley
Meanwhile, combine all three cheeses, parsley, and little bit of pepper, and mix in the two eggs.
For the sauce, cook and drain the ground meat--I've used beef, turkey, or a mixture of the two,. Add the jar of sauce (I use Ragu traditional) and the envelope of spaghetti seasoning. (that's my own touch--I think it adds a boost of flavor to jar sauce, especially for lasagna). Pour the water into the jar and swish it around, then add it to the sauce. (The extra water is what makes it possible to use non-pre-cooked noodles.) Bring everything to a simmer.
Add about a cup of sauce on top of the cheese.
I've made this for years, it's usually one of the things my son requests when I haven't seen him in a while (he's away at college). I made this twice recently, and of course trying to get pictures, for some reason could not get a really decent picture of the finished product. It's really delicious, and is another of those "fix it and forget it" meals you can get ready, put in the oven, then go put your feet up and relax while it's cooking.
I usually serve this with garlic bread, breadsticks, or yeast rolls, and of course a salad is always nice with it as well.
This post is linked to:
Tasty Tuesday at Balancing Bedlam and Beauty
Tempt My Tummy Tuesday at Blessed With Grace
Tuesdays at the Table at All the Small Stuff
The Ultimate Recipe Swap at Life as Mom
Foodie Friday at Designs by Gollum
Recipe Swap at the Grocery Cart Challenge
Until next time, good cooking, and good eating!