- 1 (32 oz) Container Ricotta Cheese
- 2 1/2 cups Shredded Mozzarella
- 1/2 Cup Grated Parmesan Cheese
- 2 eggs
- 2-3 Jars Pasta Sauce depending on size
- 1 lb of Ground Beef (optional)
- 1 box Lasagna Noodles
- Italian Seasoning
Preheat Oven to 375 degrees
I bought 2 small aluminum pans from the dollar store. Perfect for this recipe. I believe they are 8×6. You could also bake this in a 9×13 pan if you would like just one lasagna. After making this recipe for years and seeing how much lasagna you will get. I recommend making 2, because (1) 9×13 lasagna serves 12 people.
Combine Ricotta, 1 cup mozzarella, 1/4 cup Parmesan, and eggs in bowl.
Mix in about 1 tsp Italian seasoning. Feel free to add garlic, onions, basil, whatever you want to make the dish your own.
Place Pasta sauce in pot on back burner on low heat.
If you would like your lasagna with meat. Brown ground beef in skillet. Drain, and add to sauce.
Spread 1 Cup Sauce in bottom of pan.
Cover with a single layer of uncooked lasagna noodles.
Cover noodle with a layer of sauce
Then ad a layer of the Ricotta mixture.
(Keep in mind that you will need enough for 2 layers of ricotta for each lasagna.)
So if making 1 use 1/2 of the ricotta, if making 2 use 1/4 of the ricotta per layer.
Add one more layer of sauce, ricotta, and noodles.
Reserve any remaining sauce for serving.
Cover tightly with aluminum foil and bake for 1 hour.
Remove foil and sprinkle with shredded mozzarella, bake uncovered for an additional 10 minutes.
***(If making 2…do not put the one for the freezer in the oven for the second time!)
We will save that for when we are ready to eat it!***
Let stand for 10 minutes before serving.
Recipe via afewshortcuts.com