I am a lasagna lover. And everytime I type the word out, I always say "lasag-NA" in my head. Beats me! It's a funny word. But I have a GREAT recipe that I tried out that will make you want to have seconds and thirds! Double up this recipe for a great guest dinner or even for your family to have lots of leftovers. And if you'd like, substitute grilled chicken instead of ground beef! I know you will love this twist on lasag-NA!
What you'll need:
1.5lbs ground beef (I like mine extra lean)
26 oz jar/can of your fav pasta sauce
1 1/2 cups of water
15 oz container low fat/fat free ricotta cheese (you can also use plain yogurt)
3/4 cup grated parmesean cheese
2 cups shredded mozzarella cheese
2 eggs
oregano
garlic salt
chopped parsley
salt, pepper
9 pieces of uncooked lasagna (I recommend whole wheat pasta, ALWAYS. It's amazing!)
Directions:
Pre-heat oven to 350 degrees F. In a large skillet, brown the meat, add garlic salt when almost cooked through, and drain excess fat. Return to skillet. Add pasta sauce and water and stir well. Cover and keep at a simmer for about 10 minutes.
In a medium bowl, mix together ricotta, 1 cup of the mozzarella, all of the parmesean cheese, both eggs, parsley, oregano and the salt and pepper. Set aside.
Pour a thin layer of the meat sauce on the bottom of a 13x9 dish (I always prefer using silicone bakeware). Lay 3 pieces of pasta over the layer of sauce lengthwise, side by side. Cover pasta with another thin layer of meat sauce, then a thick layer (about half) of the cheese mixture. Add 3 more pieces of pasta, and then another layer of sauce and cheese mix. Repeat once more, with the remaining meat sauce on top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with foil and bake for 30-40 minutes, or until pasta is cooked through. Let it cool for about 10 minutes, then cut and serve.
For a twist on this recipe, add grilled chicken and thawed, squeezed out spinach in place of the ground beef! It is excellent this way, too!
What you'll need:
1.5lbs ground beef (I like mine extra lean)
26 oz jar/can of your fav pasta sauce
1 1/2 cups of water
15 oz container low fat/fat free ricotta cheese (you can also use plain yogurt)
3/4 cup grated parmesean cheese
2 cups shredded mozzarella cheese
2 eggs
oregano
garlic salt
chopped parsley
salt, pepper
9 pieces of uncooked lasagna (I recommend whole wheat pasta, ALWAYS. It's amazing!)
Directions:
Pre-heat oven to 350 degrees F. In a large skillet, brown the meat, add garlic salt when almost cooked through, and drain excess fat. Return to skillet. Add pasta sauce and water and stir well. Cover and keep at a simmer for about 10 minutes.
In a medium bowl, mix together ricotta, 1 cup of the mozzarella, all of the parmesean cheese, both eggs, parsley, oregano and the salt and pepper. Set aside.
Pour a thin layer of the meat sauce on the bottom of a 13x9 dish (I always prefer using silicone bakeware). Lay 3 pieces of pasta over the layer of sauce lengthwise, side by side. Cover pasta with another thin layer of meat sauce, then a thick layer (about half) of the cheese mixture. Add 3 more pieces of pasta, and then another layer of sauce and cheese mix. Repeat once more, with the remaining meat sauce on top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with foil and bake for 30-40 minutes, or until pasta is cooked through. Let it cool for about 10 minutes, then cut and serve.
For a twist on this recipe, add grilled chicken and thawed, squeezed out spinach in place of the ground beef! It is excellent this way, too!
