Last night I made the meat sauce for this recipe--which is pretty much like my own spaghetti sauce, and tonight JR and I mixed the cheeses, cooked the noodles and baked the pasta.
It's a keeper.
JR said it was fabulous. SC took a small sample and then ate a large helping. And the Man came home from a late shopping expedition and is now having a plateful.
The dish is half empty, and this should taste even better when it's reheated in a day or two.
Linda's Lasagna--The Library Lady Version
You can find the original recipe here at AllRecipes.com
The Meat Sauce:
1 lb ground beef
1 chopped onion (I used the frozen kind)
1 14 oz can diced tomatoes
3 8 oz cans tomato sauce
1/2 cup water
2 tsp chopped garlic (you KNOW I used more)
1 Tbsp dried oregano/span>
2 Tbs sugar (as needed)
Brown the ground beef in a skillet, then remove it to a large pot with a slotted spoon to remove some of the fat.
Wipe most of the fat from the skillet and cook the onions until translucent. Add them to the meat.
Add everything else except for the sugar.
Bring to a boil, then simmer for about 1 hour.
Taste the sauce and add sugar if needed to balance the tomatoes.
You can fridge the sauce for later.
The Noodles: Cook 9 lasagna noodles according to package directions. Drain and cool enough to handle.
While they are cooking assemble:
The Cheese Layer:
12 oz part-skim ricotta cheese
1/2 cup shredded or grated parmesan
Combine all ingredients well.
Make this in a 9x13 pan)
Layer ingredients as follows
1) 1 cup of the meat sauce
2) 3 noodles
3) 1/3 of the remaining meat sauce
4) 3 more noodles
5) the cheese mixture
6) 3 more more noodles
7) the rest of the meat sauce
8) 1 cup of shredded mozzarella (part skim is fine)
Bake for 30 minutes at 350 degrees. Sprinkle another cup of cheese over the top and bake 15 minutes more.
Pre-bake option: I haven't tried this yet, but it was suggested and I will. Bake the lasagna for 30 minutes, then put it in the fridge. When ready to serve it, sprinkle on the second cup of cheese and bake for 15-20 minutes more.