The culinary adventures of a 20-something woman navigating the wonderful world of food!
The culinary adventures of a 20-something year old woman navigating the wonderful world of food!
Monday, March 1, 2010
I absolutely LOVE lasagna, but its quite time-consuming to make, so I save it for when I have a free afternoon with nothing to do. This lasagna is even better if you simmer the sauce for a few hours instead of baking right away, OR if you let the uncooked lasagna sit in the fridge overnight. When I do make lasagna, I often double the batch and put an extra lasagna in the freezer for a night when I don't have time to cook. This recipe is a modified version of 2 recipes, enjoy!
1 pound lean ground beef
2 cloves garlic, minced
1 small onion
1 cup cooked spinach, drained, chopped
2 1/2 cups Mozzarella Shredded Cheese, divided
2 cups light ricotta cheese (can use cottage cheese)
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 (700 ml) jar pasta sauce
1 small can tomato paste
1 tsp EACH basil, oregano, rosemary
1 1/2 cups water
12 lasagna noodles, uncooked
Heat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
Drain meat; return to skillet. Add onion, garlic and spinach and cook a few minutes until onion is clear. Stir in pasta sauce, tomato paste, basil, oregano, rosemary. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
Spread 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
Bake 1 hour. Remove foil; continue baking 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.