Ah, lasagna . . . it’s all about the layering. I’m not the only picky one in this family so, as a result, I don’t use a meat sauce. Instead, I begin with a layer of meat – ground beef, Italian sausage, mushrooms, eggplant — covered with a layer of sauce. This allows me to customize the dish to everyone’s taste – half beef/half mushroom – you get the idea. This week it was ground beef all the way. It is so easy to prepare the lasagna ahead of time and pop it in the oven for a wonderful hot dinner. And, don’t forget, lasagna is always better the next day!
1-1/2 lb. ground beef, browned
40-48 oz. tomato sauce of your choice
1/2 lb. lasagna, cooked & drained (1/2 box)
4-6 oz ricotta
1/2 lb. mozzarella, sliced (about 12 slices)
1. Pre-heat oven to 350F.
2. In a shallow pan (13x9x2), put a layer of browned ground beef, followed by a thin layer of sauce to saturate.
3. Use half of the noodles as the next layer, and spread the ricotta cheese in a layer over the noodles.
4. Follow with a layer of mozzarella and half of the remaining sauce.
5. Create a layer using the rest of the noodles, the rest of the sauce, and a final layer of mozzarella.
6. Bake for 30 minutes or until sauce is bubbling hot. Let stand out of oven for 15 minutes before cutting.