As it’s Sunday, most people actually enjoy a nice dinner…or supper if you’re from Alabama. So here’s yet ANOTHER lasagna recipe to add to your collection.
This comes courtesy of my new favorite magazine, Food Network Magazine. Please note I’ve actually made a few minor changes as I don’t want zucchini or carrot in my lasagna…and I’m too lazy to make my own sauce.
Here’s what you’ll need:
1/4 cup olive oil
4 cloves of garlic
4 tbsp chopped fresh basil or parsley
1 cup ricotta cheese
1 large egg
salt and pepper to taste
2 tbsp parmesan cheese plus more for garnish
1-8oz package mozarella
1-8oz package provolone
6 sheets no-bake lasagna noodles
1 jar marinara
1lb ground beef
Heat 1/4 cup olive oil in a very large skillet over medium high heat. Add the garlic, cook until golden, about 1 minute. Add ground beef and brown, then drain. Meanwhile, mix the ricotta, egg, and parmesan in one mixing bowl while combining the mozarella, provolone, salt, pepper, and fresh herbs in another. Layer sauce and meat with just enough of the mixture to cover the bottom of the skillet. Lay 2-3 noodles across the sauce mix. Then cover with more sauce- then ricotta mix – then mozarella/provolone mix. Repeat the layers. Finish it off with a lyer of noodles and remaining sauce. Cover and simmer until the lasagna is cooked through, the noodles are soft, and the cheese has melted, 20-25 minutes.
Let rest for a few minutes before slicing. Garnish with remaining parmesan and fresh herbs.
Have plenty left over for tomorrow’s lunch. Trust me, I think it’s actually better the second time around.