This is my lasagna. Say hi lasagna! I know, when you think lasagna, you think it seems too difficult to make, right? Guess what? If I can make it, ANYONE CAN MAKE IT. Trust me on this one. Let’s get started shall we?
Here are you cast of characters:
1 1/2 lb.ground beef
1 tsp garlic powder
1 jar marinara (I’m a snob so I use Newman’s Own Marinara)
1 can tomato sauce
1 tsp dried oregano
1 tbsp olive oil (and b/c of my strong hatred for rachel ray, you will never, ever see me refer to it as evoo. ps, sorry if i offended anyone…okay, not really)
4 cloves of garlic, minced (or more if you plan on keeping the vampires at bay)
1 -8 oz package of mozarella
1 -8 oz package of provolone, shredded
1- 15 oz container of ricotta
1/4 cup milk
1/2 tsp dried oregano
9 lasagna noodles (don’t kill yourself with this one. get the no boil kind)
1/4 cup grated parmesan
1 small onion, diced
And now let’s put it all together, shall we?
Preheat oven to 350. Season ground beef with garlic powder and oregano. In a skillet over medium heat, brown the ground beef. Then drain. In a large sauce pan add the marinara, tomato sauce, and oregano. Set aside. In a separate skillet, heat olive oil. Saute your garlic and onions for 5 minutes over low to medium heat. Now, mix your onions and garlic with the ground beef into the sauce and cook for 15-20 minutes.
While the sauces are bubbling up, combine the mozarella and provolone in a medium bowl. I n another medium bowl, mix the ricotta, eggs, milk, and oregano.
Layer a 9×13 in. baking pan/casserole dish with just enough sauce to cover the bottom of the pan. Lay 3 noodles across the bottom. Cover with sauce- then ricotta mix – then mozarella/provolone mix. Repeat the layers. Finish it off with a lyer of noodles and remaining sauce. Top it with a nice heaping dose of parmesan.
Bake covered at 375 for 30 minutes. Uncover and bake for 15 minutes.
And there you have it. Easy, huh?