Now, back to our regularly scheduled Lasagna


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

2 eggs

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?







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Filed under kmslat

4 responses to “Now, back to our regularly scheduled Lasagna

  1. rhooby

    i want to come over for supper. i really did not know you could get lasagna noodles that don’t require boiling!

  2. kmslat

    i discovered this nifty little no boil noodle gift about a year ago. They sell them at Trader Joe’s and I think I found them at Kroger. The only thing I’ve noticed is that they aren’t the industrial size noodles. They are smaller, but who cares, right? Now I don’t have to worry about them tearing as I take them out of the piping hot water! YEAH for technology!

  3. Frank

    Looks good. I just made my 18 pound lasagna for my moms birthday. The only thing I would add to this recipe is a little salt for the Ricotta. An old Italian mafia type gave me that tip once, and then he tried to kill me. I will let you off easy.

    I also put a layer of alfredo sauce on the top layer and cover with mozarella and then top of with parmesan. So freakin DECADENT! I stole this approach from a little restaurant in Daphne AL called Papa’s Place. It is my death meal. They also serve crab claws covered in alfredo sauce that will stop your heart with goodness.

    • Frank. That just made me gain 10lbs. Alfredo sauce on top of lasagna? Holy hell! I don’t even think decadent covers just how intense that dish is. Oh my I have to make this. I’ll ask my cousin if she’s ever been to Papa’s Place. (She lives in Fairhope.) :)

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