This is the perfect lasagna recipe that pleases even the pickiest eaters time after time.
There are so many different types of lasagna recipes as well as many diverse variations of the beloved Italian favorite. The dish did originate in Italy, not the rumored British Isles. The word is derived from the Greek word lasana or lasonon, which refer to the cooking pot rather than the pasta dish we’re all so fond of.
The reason why it’s so popular has to do with the use of cheese, ricotta and mozzarella in this case. The classic trio of garlic, oregano and basil found throughout Italian cuisine and in this lasagna recipe, plays a major role as well. Enjoy.
16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1. In large skillet, brown meat; drain.
2. Stir in spaghetti sauce and water; simmer 10 minutes.
3. Cook pasta according to package directions; drain. Lay flat on foil to cool.
4. Heat oven to 350°F.
5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.