This lasagna is super delicious and sure to please everyone. You can also double this recipe. That way you can have one for dinner and freeze the other one before you cook it for a meal the following week.
Ingredients:
- Lasagna noodles uncooked
- Ricotta mixture (15 oz ricotta cheese, 2 beaten eggs, 2 cups motz, cup parm cheese, clove minced garlic & handful of chopped fresh basil & Parsley)
- 3 cups mozzarella cheese
- 1lb ground beef 85/15
- 24oz jar pasta sauce
- 4oz chopped mushrooms
- 1/2 onion diced
- Few cloves minced garlic
- Olive oil
Instructions:
- Heat oven to 350
- Make ricotta mixture by mixing ricotta ingredients together and set aside.
- Cook meat, drain & place aside
- Saute onions, mushroom olive oil and minced garlic for few min
- Combine cooked veggies with meat and 1 cup of water.
- Layer your lasagna in sprayed baking dish start with 1 cup of meat and veggie mixture on the bottom.
- Then uncooked noodles and 1/2 of the ricotta mixture
- Followed by more meat sauce, noodles rest of ricotta. Do this till you have 3 layers of noodles. Top the last layer of noodles with meat sauce and Mozzarella cheese and more parm if you want. Top with some chopped basil.
- Cover with sprayed tin foil and cook for 45 min, removed foil and cook another 15 min or so.
- Let sit and serve 🙂
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