Thursday, August 8, 2013

Monthly Menu: Cheesy Lasagna, Fresh Green Salad, & Warm Sliced Baguette

     Ciao everyone...if you haven't guessed by the title of this post or my greeting, it was Italian night in our house tonight.  I love making lasagna, it is so simple and delicious!  Plus, you can totally make it ahead of time and freeze it till you're ready to bake it up for dinner, which is EXACTLY what I did with this one!
August 7th: Cheesy Lasagna, Fresh Green Salad, Warm Sliced Baguette


10 sheets lasagna noodles (cooked)
1 container (15oz) ricotta cheese
2 eggs
1 (24oz) jar of favorite pasta sauce
1 lb ground beef (cooked and drained)
2 cups mozzarella cheese (shredded)
1 cup parmesan cheese (grated)

How to make it:

Prepare pasta noodles according to the package directions, drain.
Lay the pasta out on a cookie sheet and cover with a damp paper towels.
Preheat oven to 350 degrees.
Spray the bottom of a 13x9 inch baking dish with non stick cooking spray.
Combine ricotta cheese, eggs, 1/2 cup mozzarella cheese, and 1/4 cup parmesan cheese.
In a nonstick pan, brown the ground beef, drain, set aside.
Spread 1/4 cup pasta sauce on bottom of prepared baking dish.
Mix ground beef with remaining pasta sauce.
Layer 4 or 5 noodles on top of the pasta sauce in the baking dish.
Top noodles with some ricotta mixture, then some mozzarella cheese and parmesan cheese.
Next top with some of the beef mixture.
Repeat layering: noodles, ricotta mixture, mozzarella cheese, parmesan cheese, beef mixture until reach the top of the baking dish.
Sprinkle some remaining cheese on top.  
Cover with foil, bake for 45 minutes or until hot and bubbly.
Uncover, let top cheese melt and turn golden brown.
Take out of the oven, let stand for 10 minutes to cool then ENJOY!!

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