Emily’s Easy Lasagne

I’ve had a couple of people ask about my lasagna recipe since posting about the Spinach Egg Pasta.  It’s delicious, easy, and always a crowd-pleaser!

 

Emily’s Easy Lasagna serves 4-6

1 lb. ground beef (or ground turkey)

1 jar of your favorite spaghetti sauce (doctored up with any favorite herbs!)

1-2 Tbs brown sugar

2 c. ricotta

2 – 8oz bags of shredded cheese, (Italian blend with provolone, mozzarella & romano)

1 egg

1/4 c. milk

1 Tbs. minced garlic

1 Tbs fresh basil, chopped

Salt & Pepper, to taste

Spinach Egg Noodles (or 1 pkg lasagna noodles)

6oz parmesan, grated

-PREHEAT the oven to 375˚.

-BROWN the meat; then add the sauce and sugar.  Reduce heat to LOW and continue cooking while you prepare the other layers.

-BOIL the noodles for 2-3 minutes.  Drain and set aside.

-COMBINE the ricotta, 16oz (minus ~1/4 cup for topping) of shredded Italian cheeses, egg, milk, basil and garlic.  Season with salt and pepper.

-IN a 9×13 baking dish, spread 1/3 of the meat sauce evenly over the bottom.

-SPRINKLE ~1/8 c. of parmesan over the meat and top with 1/2 of the cooked lasagna noodles.

-SPREAD 1/2 of the ricotta filling evenly over the noodles.

-REPEAT the meat sauce, parmesan, noodles, and ricotta filling one more time.

-TOP with the remaining 1/3 of the meat sauce and then sprinkle the remaining 1/4 cup of grated cheese.

-BAKE, covered with aluminum, for 40 minutes at 375˚.

-UNCOVER, add another 1/8c. parmesan to the top and bake for 5-10 minutes; until the cheese is browned and bubbly.

-COOL 10 minutes before serving.

Spinach Pasta & Lasagna-16

 

 

 

 

 

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