Lasagna is one of my all-time favorite meals. When we ate it for dinner this week, I ate an extra 1/2 piece even though I was full because I love it so much (by the way, that was a bad decision...my belly was not happy in the end). After the last lasagna I made being totally awful (for real, I couldn't even eat it), I was stoked when this one turned out to be the BEST lasagna that I've ever made. Seriously. The best. My entire family loved it (that's how I choose the "winners"). I'm glad I actually paid attention to what I did this time so I can repeat it again...and share it with you!
In a pan, brown 1 pound ground beef. Add in chopped onion and garlic, if desired. Drain off any fat.
While your ground beef is cooking, use a medium sized bowl to mix together 3-4 cups Ricotta cheese (I used a little less than a 32 oz. container), 1-1 1/2 cups shredded mozzarella cheese, 1/4 cup shredded parmesan cheese, 1-1/2 tsp. Italian Seasoning, and 1 egg. Stir well to combine.
Once the ground beef is browned and you've drained off the fat, reduce heat to medium and add in 1 whole zucchini, chopped, and 3-4 large mushrooms, chopped. Feel free to add in any other veggies at this time, too. Cook for 1 minute.
Stir in 2 jars spaghetti sauce. Heat through.
In a 9x13 pan, pour 1/2 cup of the sauce on the bottom. You don't need a lot, just enough to coat the bottom so that the noodles aren't directly on the bottom.
Lay dry lasagna noodles across the top of the sauce. Then layer sauce, cheese mixture, and sauce again. Add another layer of noodles. Repeat with sauce, cheese, sauce. Do 1 final layer of noodles and top with remaining sauce.
Cover with aluminum foil and bake at 375 for 45 minutes. Remove foil, top with shredded mozzarella cheese, and bake for another 15 minutes until cheese is melted and beginning to brown (but not burn).
Pull it out of the oven and let it sit for 15 minutes before slicing. Mmmm....Enjoy!
Click below for a printable, easy to follow, recipe card for this lasagna!
Post a Comment