1 pound lasagna noodles (typically this is one box)
1 tablespoon olive oil
1 1/2 pounds ground round
Ground peppercorns, to taste
Garlic powder, to taste
Onion powder, to taste
Dried basil, to taste
Oregano, to taste
2 pounds Ragu Robusto 7-herb tomato sauce
8 ounces part-skim ricotta
1 pound shredded mozzarella cheese
1/4 cup Parmesan cheese
Instructions
Cook lasagna noodles according to the package instructions. Mom cooks them just past al dente.
Pour olive oil into saute pan over medium heat. Swirl the pan to coat with oil.
Add meat and spices. Mom likes to use equal parts of each spice and she is fairly heavy-handed with them.
Cook meat until there is no more pink.
Hold a lid over the pot and tip it over the sink to drain out any excess liquid.
Add sauce to the meat and simmer for about fifteen minutes.
Preheat oven to 375 F.
Put a thin layer of the meat sauce into a lasagna pan.
Top with a layer of the noodles (slightly overlap them).
Top the noodles with a thin layer of ricotta, making sure to cover the entire surface.
Top the ricotta with a thin layer of mozzarella cheese, making sure to cover the entire surface.
Repeat steps 8-11 until you get almost to the top of your pan.
For the last layer, add the meat sauce and top with Parmesan, making sure to cover the entire surface.
Bake covered for 30 minutes and then uncovered for another 7 or until sizzling.
Let sit for a couple of minutes and then serve warm.
Originally Submitted
4/19/2012
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