a huge snow storm was forecasted last week. school was cancelled and i called out of work. funny enough, the storm never really came as predicted. but it allowed me to be home and cook in the kitchen all afternoon. so i put on some harry connick jr and got my pots and pans out. on days like that you want comfort food. so i decided to make this classic lasagna.
1 lb ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces ricotta cheese
3 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 teaspoon red pepper flakes
salt and pepper
9 no cook lasagna noodles
heat a large skillet over medium heat to brown the ground beef, season with red pepper flakes, salt, and pepper. once cooked add spaghetti sauce and simmer for 5 minutes.
in a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated parmesan cheese, salt and ground black pepper.
to assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. repeat layers twice. top with 3 noodles, remaining sauce, remaining mozzarella and parmesan cheese. add 2 tbs water to the edges of the pan. cover with aluminum foil.
bake in a preheated 350 degree f oven for 45 minutes. uncover and bake an additional 10 minutes. let stand 10 minutes before serving.
- use no cook noodles, so you can save time. they cook in the oven using the sauce as the liquid which is why you also add a couple tablespoons of water.
- also use a jarred tomato sauce to cut the corners. my rule is to make your own sauce when it’s the star of the show. if it’s just an ingredient, take the short cut.
- you can also add fresh herbs like parsley, oregano, and/or thyme to add more flavor.