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Saturday, April 19, 2014

A Better Lasagna

The story behind this recipe is in that
I had replaced my trusty old lasagna pan
with a new pan that is just a little larger.
Using my old and tasty lasagna recipe just
wasn't enough to completely fill the pan.
So instead of laying the noodles side by side
I left about a half inch space between them.
Turned out that it was a lot easier to serve
and noone noticed the difference in the dish.

9 lasagna noodles, cooked
1 pound ground beef, browned
2 cups tomato sauce, crushed
2 cups ricotta cheese
1 large egg
1 teaspoon parsley flakes
1/4 teaspoon salt
2 cups mozzarella cheese, shredded

Add tomato sauce to ground beef, set aside.
Combine ricotta cheese, parsley, egg and salt
in a bowl and stir to make a cheese mixture.
Ladle some meat sauce to coat bottom of pan.
Arrange three cooked noodles in pan leaving
about a half inch in between the noodles.
Place some mozzarella and ricotta cheese
on top of noodles and cover with three more
noodles to ladle in more meat sauce on top.
Place more cheeses on the noodles and
cover with the remaining three noodles.
Pour remaining meat sauce on top.
Sprinkle with mozzarella cheese and then
cover with a sheet of aluminum foil that you
have sprayed with cooking spray side down.
Bake in a preheated 350 degree F. oven for
about 1 hour, then remove foil and place the
lasagna under the broiler to brown the top.
Remove and let rest 15 minutes before serving.
To serve use a spatula to cut into squares
by slicing the cheese in between the noddles.
and into desired serving size pieces.

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