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Wednesday, March 21, 2012



My sister, Debra, gave me her recipe for Lasagna many years ago and I was quite intimidated by it.  I was still learning to cook and thought this was too complicated for me.  She thought that the recipe was wonderful and encouraged me to try it.  I think handling the hot lasagna pasta and organizing the layers scared me as a beginner cook but after making it the first time, the intimidation was gone.    The layers of pasta, meat sauce, and cheese come together in a wonderful blend of flavors.  Impress your family with a pan of Lasagna and don't forget to crank up your bread machine with a loaf of bread to go with it (or you can always pick up a loaf of garlic bread)!


2 lbs. ground chuck
2 lb. 13 oz. Ragu Traditional Sauce
1/2 cup water
1 tsp. salt
1 tsp. sugar
1 Tbsp. garlic powder
1 tsp. oregano
1 medium onion, chopped
1 box Lasagna pasta
1 lb. Ricotta Cheese
4 cups Mozzarella Cheese
Parmesan Cheese, grated

Brown ground chuck with chopped onion.  Drain meat.  Add add of the above, except for pasta and cheeses.  Simmer for 30 min.  Cook lasagna pasta according to box directions.  Drain pasta in a colander and allow to slightly cool.  Put enough meat sauce to cover the bottom of a large casserole dish.  Next, lay 3 strips of pasta and then another layer of meat sauce.  Next add each of your 3 cheeses.  I sprinkle a layer of Mozarella Cheese, spoon a 1/2 Tbsp. of Ricotta Cheese for every square of Lasagna that I think I will be serving, and sprinkle a layer of Parmesan Cheese.  You will continue this process until you have 3 layers.  Bake at 350 degrees for 45 min.  You do not want your top layer of cheese to overcook, so you will need to take a peek at the Lasagna before the baking time expires.  Enjoy with Homemade Bread or a Garlic Bread Loaf.

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