homemade lasagna …

June 10, 2011

I love a nice dish you can make for dinner that you can eat for leftovers for a day or two!  It seems like during the summer, the last thing you want to do is spend a lot of time in the kitchen.  I’ve been trying to cook up some dinners that we can eat for a few days so we can spend more time doing fun summer things.
This homemade lasagna is a perfect dish to prepare in advance, and throw in the oven when you are back from the pool!  I love eating it for lunch the next day, and maybe even dinner again!  That means less cooking for me, and more playing!
Read more for the recipe!
Homemade Lasagna
{serves 8-10}
Meat Sauce (also great on spaghetti!)
1 10 ounce can tomato soup
1 14 ounce can of diced tomatoes
1 8 ounce can of tomato sauce
1 4 ounce can of tomato paste
1 tablespoon italian seasoning
1 tablespoon johnny’s garlic seasoning mix
3 large garlic cloves, minced
1 medium onion, diced
1 teaspoon worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon tobasco sauce
1 cup water
1 pound ground beef
Brown the ground beef in a medium skillet with the onions, garlic powder, and onion powder.  Cook until the meat is cooked through and the onions are soft.  Place with the rest of the ingredients in a crockpot on low for 6-8 hours, or in a saucepan on the stove on medium low, stirring occasionally for 30-60 minutes.  (*This also makes a great spaghetti sauce, when I make the spaghetti sauce, I add sliced mushrooms to the sauce.)
Cheese mixture
1 tub of ricotta cheese
2 cups cheese (I used a mixture of parmesean, romano)
1 egg
1 tablespoon johnny’s garlic seasoning mix
mix ingredients together well in a bowl
1 cup shredded mozzarella (to spread on the top)
9  Lasagna Noodles, cooked al dente, according to package.
Preheat the Oven to 350 degrees.
In a 9×13 inch greased dish, place a small amount of the meat sauce on the bottom just to coat the pan.  Place three of the lasagna noodles across the meat mixture to fill the bottom of the dish.  Next, spread 1/2 of the cheese mixture over the noodles, followed by half of the meat sauce mixture.  Place another layer of lasagna noodles, the rest of the cheese and meat mixture.  Top with the last layer of lasagna noodles, then spread the shredded mozerella over the top, sprinkle the top with parsley (optional), then cover with alluminium foil and bake in the oven covered for 35-45 minutes, or until bubbly.  Then, remove the foil and bake for another 10 minutes or until the cheese on top is melted.

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