Wednesday, April 20, 2011

Homemade Lasagna

Ok, so I'm doing this from memory because it is just a memory recipe, so if there are any questions, just ask and i'll answer and edit the recipe for more understanding.

Yield: This recipe makes 2- 13X9 pans of Lasagna (or thereabouts)

1 box Lasagna noodles
1 tub Ricotta Cheese
2 1lb tube Ground Beef/Meat (or 1 3lb tube)
1 large jar of [Prego] Spaghetti Sauce
1 large bag Mozzerella (or large block to grate)
1 egg
2-3 Tbsp sugar

-Cook noodles according to package instructions. Drain, do not rinse. (Never rinse pasta. this will cause the starch to wash away and will cause sauce to not stick to pasta)
-Brown the ground beef/meat. Once browned, drain and rinse. Restore back to cooking pot/pan, add spaghetti sauce and warm.
-Mix Ricotta Cheese, egg and sugar. Chill until meat and noodles are done.

-In 13"X9" pan, lay 3 noodles side by side. Add Ricotta mixture in little blobs, see picture. (Normally, add ricotta to all of noodles, but for this picture I was making a special side for my sister who does Not like ricotta.)
-Next, add meat/sauce, see picture.
-Add mozzerella cheese.
-Repeat 2 more times to make 3 layers.

Bake at 350degrees. Cover with foil and bake for 40 mins. If the mozzerella is not melted, put back it the oven for 5-10 minutes, uncovered, or until cheese is completely melted and a light golden color.


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