Mmmm, who doesn’t love a nice, hot dish of lasagna? Hearty and cheesy, this meal can be made in a many ways so it’s sure to please a wide variety of taste buds.
Although most associate the dish with Italian cuisine, lasagna did not originate in Italy. Rather it is Greek in origin. The word is derived from the Greek word ‘laganon’ which was the first known form of pasta. It was not made with the traditional ingredients, but it was composed of layers of pasta and sauce.
Since then the dish has been perfected in many cultures. Though Italians would like to stake claim to creating the best recipes, Britain is also a strong competitor as a British cookbook was found with a lasagna recipe that dates back to the 1390’s.
There are so many different types of lasagna recipes you can choose from. You can use different types of sauces like tomato or white. Cheese can be mozzarella, ricotta or even American.
And when it comes to fillings, the possibilities are endless. Chicken can be used or you can substitute meat for vegetables to suit vegetarians and vegan diners. Pasta can be whole wheat, gluten free or you can even use tacos for a Mexican spin on the dish.
Our recipe is for a basic lasagna featuring tomato sauce, ground beef, pasta and cheese. Although lasagna is typically a bit more complicated to make as compared to some other dishes, it is well worth it because it just tastes so great!
The use of cheese, ricotta and mozzarella makes for rich, gooey irresistible goodness. The classic trio of garlic, oregano and basil found throughout Italian cuisine and in this lasagna recipe, plays a major role as well.
This is the perfect lasagna recipe that pleases even the pickiest eaters time after time. 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.