With the holidays fast approaching, I figure I better brush up on my cooking skills. I’ll admit, beginning a new job, studying for my Public Policy class, and all the fun of keeping up with local and national government news (constantly thinking it couldn’t possibly get any more ridiculous… then it does), I mainly defer to my husband for dinner concoctions. Basically, when he’s not cooking I am eating either popcorn, spinach, or cereal. Today is a very special occasion as the hubs turns 34. I chose a really easy lasagna recipe, he has been hounding me about it for months now. Since I quit drinking, I made sure to purchase some Martinelli’s organic sparkling cider. I did get some specialty craft brews for he birthday guy though. While he’s not typically one to indulge in sugar, he absolutely loves angel food cake. (I purchased a cheapie one from Safeway, $4.00). We of course had to include some fresh strawberries and real whip cream!
The following lasagna recipe can be livened up with your choice of meat (pre cooked) or veggies. I went with cheese cause…we love cheese. ❤
What you’ll need:
1 container Ricotta cheese (these typical come in 32 oz., I felt using about a cup less would have been better)
4* cups Mozzarella (you may want to use more, we did :p)
1/2 cup grated Parmesan cheese
1/4 cup chopped parsley
1 jar of tomato basil pasta sauce
12 cooked lasagna noodles (cooked)
13×9″ baking pan (the single aluminum ones are great for storing the leftovers)
- After cooking the noodles per package instructions, heat your oven to 350°F
- Mix ricotta, 3 cups of mozzarella, 1/4 cup Parmesan, parsley, and egg until blended. (I used a potato masher)
- Spread 3/4 cup pasta sauce onto the bottom o your pan. Ass three lasagna noodles, add ricotta cheese mixture, then add another three noodles, sauce, mixture, until you have uses all 12 noodles. Top those last noodles with sauce and then top with remaining mozzarella cheese*. Here, we just kept adding cheese until the entire area of saucy noodles was evenly covered. Lastly, sprinkle with Parmesan and… ready, set, BAKE! (is that trademarked? Oops)
- Bake 45 min or until heated through. Let stand for 15 min. before serving please!