A Lasagna Recipe Anyone Can Make

I love Lasagna! My Lasagna Recipe is simple and can be varied to suit any taste. If you are not a meat eater, substitute Zucchini or Spinach for the Ground Beef.

When You're in the mood for sea food, try substituting Shrimp or Crab!

One interesting variation I made to my Lasagna Recipe was using Shrimp instead of Ground Beef and Green Enchilada Sauce instead of a tomato sauce mixture. This variation is a real hit in our house. I love making it as a special treat.

Another awesome variation is to substitute cooked Italian Sausage--this variation is superb!

With all of my Lasagna Recipe variations, I use the same basic method to put them together.

What You Need:

I usually use an 8x8 baking dish (pictured below). This size dish uses 9 cooked noodles.
1 small can Tomato Sauce
Pam, or your favorite non-stick spray

In a large pot, bring 8 quarts of water to a boil. Cook your Lasagna noodles as directed. I know there are "oven" ready Lasagna noodles on the market, but they do not work for this Lasagna Recipe.

After cooking your Lasagna noodles, drain and rinse them with cool water. Lay them out on a large baking sheet or sheet of aluminum foil.

For Ground Beef:

1 pound lean Ground Beef
1/2 cup chopped White Onion
1 clove Garlic (minced)
1 tsp Italian Seasoning
1 tsp Lawry's Garlic Salt

Brown your Ground Beef, onion, garlic, and seasonings. Drain any excess fat. Set aside.

For Ricotta Filling:

1 tub of Ricotta Cheese
1/4 cup Parmesan Cheese
1/4 cup shredded Mozzarella Cheese
1 egg
2-3 dashes Italian Seasoning

In a mixing bowl gently blend your Ricotta, Parmesan, Mozzarella, egg, and seasoning. Set aside.

For Sauce:

1/3 of your cooked Ground Beef
1 cup of your favorite Spaghetti Sauce
1 can Original Rotel (diced tomatoes and chili)

In a mixing bowl stir together your ground beef, spaghetti sauce, and Rotel. Set aside.

Cheese:

1 1/2 cups Italian Mix Shredded cheese (Kraft)
1 cup Mozzarella

In a mixing bowl, gently stir together. Set aside.

Prepare Your Baking Dish:

Spray your baking dish with Pam. Ensure you coated the sides. Spread a thin layer of Tomato Sauce on the bottom of the dish.

Begin Layering your noodles. You will need to trim them so they fit nicely in the pan.

Spoon your Ricotta mixture on top of your first layer of noodles and cover that with another layer of noodles. I like to alternate the direction of my noodles so they cross. However, you can place them all in the same direction.

Spread your Ground beef over the next layer of noodles.

Cover the Ground Beef layer with a layer of Cheese. Use only about half of your Shredded Cheese mix. Cover with another layer of Lasagna noodles.

Top the last layer of noodles with your Sauce mix. Pour the remaining Tomato sauce you used to coat the pan with along the edges. Use a spoon or a knife to encourage the sauce to go down the sides.

Spray a sheet of Aluminum foil with Pam. Cover your Lasagna with the foil tightly. Place your Lasagna on your baking sheet and bake in a preheated 350 degree oven for 35 minutes.

After baking, remove and discard the foil. Top your lasagna with the remaining Shredded cheese. Bake for an additional 15-20 minutes until cheese is melted, bubbly, and browning.

Remove the Lasagna from the oven and allow it to rest for 5-10 minutes prior to cutting.

Served with grilled Zucchini and Garlic Bread.
Enjoy!

Find my Garlic Bread Recipe on Food Recipes: Variety is the Spice of Life!