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Lasagna with Meat Sauce!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 12 dried Lasagna noodles
  • 1 14 ounce container Whole Milk Ricotta Cheese
  • 1 Egg
  • 1/3 cup Milk
  • 1/2 cup Parmigiano-Reggiano Cheese grated
  • 1/4 cup Italian Parsley chopped
  • 1/4 cup Fresh Basil chopped
  • 1 tablespoon Fresh Oregano chopped
  • 1/4 teaspoon Salt
  • Olive Oil

Instructions

  1. Pre-heat oven to 375 degrees
  2. Chop up Italian Parsley, Basil and Oregano
  3. In a mixing bowl, combine Ricotta Cheese, milk, egg, half of the Parmigiano-Reggiano cheese, the Italian Parsley, Basil, Oregano, Salt.
  4. In a boiling pan of water, cook the Lasagna noodles for 8 minutes or whatever the package says. Don't overcook these. Rinse in cold water to stop the cooking process.
  5. In 3-quart baking pan, generously drizzle the bottom with Olive Oil
  6. Line 3 Lasagna noodles on top of Olive Oil
  7. Top noodles with 1/4 cheese mixture
  8. Then 1/4 of meat sauce.
  9. Repeat process with noodles, cheese and sauce until it's all used up
  10. Top the Lasagna with the remaining Parmigiano-Reggiano cheese
  11. Brush Olive Oil on piece of Parchment Paper. Put on top of the Lasagna with the Olive Oil side facing down. Then put Aluminum Foil on top of Parchment Paper.
  12. Cook for 30 minutes
  13. Take off Parchment Paper and Foil and cook for another 15 minutes.
  14. Let cool for 15-20 minutes
  15. Serve

Recipe Notes

This Lasagna recipe was adapted from a recipe in Better Homes & Garden. This is also a great recipe to make ahead of time and freeze until it's ready to eat. You can also make this vegetarian by adding spinach instead of the meat.