So, it’s not a 20 minute meal, but it’s pretty close if you don’t count the oven time. And you just gotta have lasagna once in a while. Why pay $10.00 for so-so lasagna at a restaurant when you could make your own delicious lasagna at home and feed your whole family?
It doesn’t take much longer to go ahead and make 2 lasagnas and put one in the freezer for a meal at another time, a family in need, or to take to a pot luck.
You will need to start the lasagna at least 1 hour before you want to serve. (You’ll have time to clean the kitchen while it bakes!)
Lasagna, Garlic Bread, Salad
Ingredients
- 1 jar of your favorite spaghetti sauce
- ½ LB ground beef
- 1 large container Ricotta cheese
- 1 egg
- 8 oz. pkg. shredded Mozzarella cheese
- 1 box lasagna noodles
- 1 loaf italian bread from the bakery
- butter, room temperature
- garlic powder
- 1 head romaine lettuce
- ½ green pepper
- 1 tomato
- 2 scallions
- salad dressing
Instructions
- Bring a large pot of salted water to a boil.
- Add lasagna noodles, stir, and continue to boil until almost done, about 10 minutes.
- Brown ground beef with S&P in a large skillet.
- Add sauce to the ground beef.
- Drain the noodles and let them cool enough to handle.
- While noodles are cooling, mix the ricotta cheese and egg in a medium bowl.
- Using a large rectangle pan, lightly sprayed with cooking spray, form a layer of sauce and then noodles on the bottom of the pan.
- Alternate layers of noodles, cheese mixture, sauce, and mozzarella until you have used up the ingredients.
- If you still have some Mozzarella, spread it over the top.
- Bake on 350 for 30-45 minutes
- Slice loaf into 1 inch slices.
- Butter one side of each piece.
- Sprinkle the buttered side with garlic powder.
- Wrap loosely with foil.
- Warm in oven about 10 minutes.
- Wash, chop, and combine salad ingredients into a large bowl or platter.
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