The quantities below are enough for an 8 X 9 inch pan, depending on how much cheese and meat you like on each layer. We also use the “no boil” ready to bake lasagna sheets. They are much easier than boiling pasta. This will serve 4 with leftovers.
Ingredients for the cheese layers:
- 1 15oz container Ricotta cheese
- 1 Egg, beaten
- 1/2 Cup grated Parmesan cheese
- 1/4 Cup chopped fresh parsley
Ingredients for the meat layers:
- 2 Cloves garlic, chopped
- 2 Tablespoons oil
- 1 Pound ground meat
- 1/2 Onion, chopped
- 1/2 Red or Green pepper, chopped
- 1/2 to 1 Teaspoon dried thyme
- 1/4 Teaspoon red pepper flakes
- 1 Teaspoon Garlic powder (or more to taste)
- S & P to taste
Other Ingredients:
- 1 Package of ready to cook lasagna pasta sheets
- 1 Cup Mozzarella cheese, shredded
- 2 Cups of your favorite red sauce
- Spray oil, like Pam
Directions: Preheat oven to 375°
Mix together all the cheese ingredients in a bowl and set aside. Heat the oil in a frying pan and add the chopped onions and peppers. Sauté until soft, then add the meat. Cook until browned. Add all the herbs and spices and cook for another minute or two. Taste and add more seasonings if needed.
Assembly: Spray your pan liberally with oil. Add a thin layer of red sauce to the bottom of the pan and start building. When you are adding sauce below, you need to be sure there is enough to moisten the dry pasta.
- Layer 1: Pasta, sauce, 1/2 the cheese mixture.
- Layer 2: Pasta, sauce, 1/2 the meat.
- Layer 3: Pasta, sauce, 1/2 the cheese mixture.
- Layer 4 Pasta, sauce, 1/2 the meat.
- Layer 5: Pasta, sauce, mozzarella cheese.
Cover loosely with Pam sprayed foil and bake (on a cookie sheet) for 40 minutes. Remove the foil and continue to cook for 10 to 20 more minutes. It should be bubbling and brown around the edges. Let it sit for 10 or more minutes before trying to cut and serve. Serve with a little more sauce on top.
