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)
1/4 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.