Easy, Easy, Lasagna

13 Oct

My mom taught me how to make this lasagna and I wouldn’t make it any other way (really, I wouldn’t…I’d BUY it first and sometimes I do, but when I’m in the mood to make lasagna, this is my go-to recipe)!

Ingredients:
Spaghetti Sauce (ground beef, onion, etc…)
Ricotta cheese
Shredded cheese (parmesan, mozzarella)
1 egg
Lasagna Noodles

Directions:
This lasagna comes together really quickly and is yummy, yummy! I don’t have exact measurements on everything because I don’t tend to really measure, I cook more by taste. Anyway, begin by making a spaghetti sauce (ground beef, onion, mushrooms if you want, spaghetti sauce, tomato sauce, tomato paste, garlic, whatever you want). While that simmers, in a separate bowl combine a big tub (not the smaller ones) of ricotta cheese and the shredded cheese. I often put in parmesan and mozzarella (a few cups at least). Then add the egg to the mixture and stir it around. From here you’re ready to start layering! Take your uncooked noodles (that’s right, you DON’T have to cook them) and layer them on the bottom of your lasagna pan. Next add a layer of the ricotta mixture and then add a layer of your spaghetti sauce mixture. Continue this process until you have 3 layers of each thing. Sprinkle mozzarella or cheddar cheese over the top (whatever you prefer) and then this is the important part: Sprinkle about 1/3 cup of water all around the edges of the lasagna. Cover it with foil and bake it for about an hour at 375 or 400 degrees until it’s nice and bubbly. I really think the lasagna noodles taste so much better this way and they cook up perfectly! It also saves you time and the hassle of having to cook lasagna noodles and use them in your dish. Yay!

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