|Julian s' Lasagna made with "Oven Ready" noodles|
Now I've made it several times and my slightly modified recipe is below. I used Creamette brand "OVEN READY" lasagna noodles, and have not tested any other brand. I'm sure you will have great results as well and won't spend half of your day in the kitchen getting it ready to bake.
Ingredients (8 servings)
1 8-ounce box uncooked "oven-ready" lasagna noodles
1 to 1 1/2 pounds ground meat (see below*)
1 large onion, chopped
1 can (12) tomato paste
4 garlic cloves, minced
1/2 cup water
2 teaspoons sugar
1 teaspoon dried basil
2 teaspoons dried oregano
1/4 teaspoon freshly ground pepper
1 egg, lightly beaten
15 oz reduced-fat ricotta cheese
1 tablespoon dried (or fresh) minced parsley
1/2 teaspoon salt
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
3-4 cups, prepared Italian pasta sauce
*Any combination of ground beef, Italian sausage or pork may be used. I try to use half and half if possible. Purchase lean ground beef if available.
In a large deep skillet or dutch oven, brown the meat over medium-high heat. Drain excess fat leaving 1-2 tablespoons in the meat. Add the onion and garlic and cook for about 3-4 minutes, stirring regularly. Stir in tomatoes, tomato paste, water sugar, basil, oregano and pepper. Bring to a boil. Cover and simmer 15-20 minutes.
In small bowl, combine the egg, ricotta cheese, parsley, and salt.
|Ready for cheeses and meat sauce.|
Cover and bake at 375 degrees for 50 minutes, removing foil during last 10 minutes of baking. Remove from oven and let cool for 15 minutes. Cut into 8 pieces and serve with extra pasta sauce.
Make Ahead Notes
Prepare as noted above but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to two months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 375F about 60 minutes, removing foil during last 10 minutes of baking. Bake frozen lasagna about 1 hour 30 minutes at 375F, removing foil during last 10 minutes of baking.