Classic Lasagna.

This recipe is very similar to a standard recipe, but I increased the amount of sauce. I find that one jar of sauce is too little.

 

1-2 tbsp olive oil

2 cloves garlic, minced

1 onion, finely chopped

1 lb ground beef

500g ricotta cheese (or cottage cheese)

1 package frozen chopped spinach, thawed and drained

1 cup shredded mozzarella cheese

2 700ml jars/cans of pasta sauce

3/4 cup water

9-12 lasagna noodles, depending on the shape of the pan (use the express, no cook kind)

Italian seasoning, to taste

 

1. In a large pan, heat oil and cook garlic and onion until tender.

2. In the same pan, scramble fry ground beef (and then drain if necessary).

3. Add sauce and water to the meat mixture. Add some italian seasoning or oregano and basil to taste. Mix well.

4. In a bowl, combine ricotta cheese, 1/2 of mozzarella cheese and spinach.

5. In a 13x9" baking dish, spread 1/4 of the meat sauce, then put one layer of noodles on top. Spread another 1/4 of the meat sauce on top of the noodles, then 1/2 of the cheese mixture, then a layer of noodles. Repeat the meat sauce, cheese and noodles layers. Spread remaining meat sauce on top and then top with remaining 1/2 cup mozzarella cheese.

6. To bake immediately, cover loosely with foil and bak at 350 degrees for 45-55 minutes. Let it stand 10 minutes before slicing and serving.

7. To freeze, place the lasagna in the pan in the freezer. Once it's frozen solid, you can remove it from the pan and place it in a freezer bag. It will take more than 12 hours to freeze solid. It can't be baked from frozen, so it will need to be defrosted completely in the fridge before baking. You can remove it from the freezer bag and place it in the dish you will use to bake it in while it is defrosting. You will need to increase baking time to about 60-75 minutes at 350 degrees when cooking it from the cold fridge.

8. Lagana can also be made the night before and kept in the fridge until you are ready to cook it. You will just need to cook it for about 60-75 minutes because it will be cold.

Thanks, LB!  So delicious!  Especially with your garlic bread!