This is a recipe that I’ve had for many years (before the “no-cook” lasagna noodles became popular). I never thought to share it, but as I was making a pan this weekend it dawned on me that a lot of people probably buy frozen pre-made lasagna because they don’t know how easy this recipe is 🙂
- 1 1/2 cups water
- 2 jars (15 1/2 ounce) spaghetti sauce
- 1 box lasagna noodles, uncooked
- 1 container (15 ounce) ricotta cheese
- 8 ounces of shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 pound hamburger (fried and drained)
- Combine water, sauce, and meat.
- Cover bottom of a 13 x 9 x 2-inch pan with 1 1/2 cups sauce mixture.
- Place a layer of noodles on top of sauce.
- Spread half of ricotta and mozzarella.
- Sprinkle with Parmesan cheese.
- Top with layer of noodles and repeat steps above.
- Top with another layer of noodles and pour remaining sauce evenly to cover edges of noodles.
- Cover tightly with foil and let stand in refrigerator either overnight or all day.
- Bake covered for 45 minutes at 350 degrees.
- Uncover and bake 15 more minutes.
- I always use homemade sauce. I would like to try to substitute something other than ground beef (i.e. ground pork sounds tasty) but Bob is a purist about his lasagna and insists that beef is how it should be.
- Since there are only two of us, I usually halve this recipe and put it in an 8 x 8-inch square pan. That still gives each of us two hearty servings.
- It is handy to prepare over the weekend and then quick to throw in the oven after work for an easy mid-week meal.
- The picture above is before it’s baked – it will seem overly saucy when you put it together, but a lot gets absorbed into the noodles and the rest dries up as you bake it.