Lasagna

Lasagna is a classic recipe, but I think people are often afraid of it because it’s made to seem like a “complex” dish. However, I have been making lasagna the same way for years and simple, quick, and delish!

For the meat sauce:

1 package of beef

2 jars of tomato sauce (I always prefer Rao’s) -OR- follow my tomato sauce recipe

For the ricotta spread:

2 1/2 cups ricotta

1 cup parmesan - grated

For the topping:

1 ball fresh mozzarella - sliced

For the lasagna sheets:

I have used the Barilla no-boil lasagna sheets for a long time and they are great because they cook in the oven from the heat of the sauce!

If you are feeling fancy, you can buy fresh lasagna sheets too!

Directions

Start with the meat sauce. Cook the meat, render the fat, and pour in one jar of tomato sauce (make sure there is leftover sauce that isn’t mixed with the meat). In another bowl, combine the ricotta and parmesan together.

To assemble the lasagna, start by pouring about 1/3 cup of regular tomato sauce onto the bottom of the pan. Next, begin to layer your pasta sheets. On top of the pasta sheets, pour a generous amount of the meat sauce on top. Then dollop the ricotta mixture throughout the top. Lastly, top with more tomato sauce and continue with that process (starting with the meat sauce) two more times. When everything is layered, top with the slices of mozzarella. In a 400 degree oven, bake for approximately 30 minutes, or until golden brown.