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food_for_tycho1 pound hamburger. I use super lean. I also recently tried Italian-flavored Neat, and it worked pretty well.
1 jar (26 oz/3 cups) spaghetti sauce. I'm partial to Prego.
1.5 cups of water. I will sub up to most of this with wine, if I've got some around.
16 ounces of cottage cheese or ricotta. I use full fat, because there's not that much of a difference in calories, and it tastes a lot better.
3 cups mozzarella. Store-brand shredded is fine.
1.5 cup Parmesan. Get the shredded stuff from the deli, not the can; the can only brings sadness.
2 eggs. Chicken eggs.
Spices. You can get fancy about it, but in the spirit of the recipe you can go with some garlic salt, pepper, and Italian seasoning blend.
9 lasagna noodles (uncooked).
Brown up the hamburger in a sauce pan. Dump the jar sauce and water/wine on top, simmer for 10 minutes. Here's where you can add any veggies you like; I'll often throw in a bunch of sliced fresh mushrooms. Eric thinks some red pepper flakes and Worcestershire sauce helps, but I'm not convinced.
In a separate bowl, mix up the cheeses, eggs, and spices. Save a few pinches of Parmesan.
Preheat the oven to 350°. Take a 13x9 lasagna pan, put 1 cup of the meat sauce in the bottom. Then three lasagna noodles. Then 1.5 cups meat sauce, and half the cheese mix. Do another layer of noodles, sauce, and cheese. Top it off with three more noodles, the rest of the sauce, and the pinches of Parmesan. Foil up the pan, and put it in the oven for fifty minutes. Take the foil off, and put it back in the oven for another ten minutes. Let it sit for another ten minutes or so after it comes out of the oven, it will set up and not look like so much of a train wreck when you dish it out.
Serve with cheap-ass garlic toast made with sliced bread. You'll have enough for dinner and a couple of days of lunches too. Also good to make for those times when you want to make a church lady casserole.
1 jar (26 oz/3 cups) spaghetti sauce. I'm partial to Prego.
1.5 cups of water. I will sub up to most of this with wine, if I've got some around.
16 ounces of cottage cheese or ricotta. I use full fat, because there's not that much of a difference in calories, and it tastes a lot better.
3 cups mozzarella. Store-brand shredded is fine.
1.5 cup Parmesan. Get the shredded stuff from the deli, not the can; the can only brings sadness.
2 eggs. Chicken eggs.
Spices. You can get fancy about it, but in the spirit of the recipe you can go with some garlic salt, pepper, and Italian seasoning blend.
9 lasagna noodles (uncooked).
Brown up the hamburger in a sauce pan. Dump the jar sauce and water/wine on top, simmer for 10 minutes. Here's where you can add any veggies you like; I'll often throw in a bunch of sliced fresh mushrooms. Eric thinks some red pepper flakes and Worcestershire sauce helps, but I'm not convinced.
In a separate bowl, mix up the cheeses, eggs, and spices. Save a few pinches of Parmesan.
Preheat the oven to 350°. Take a 13x9 lasagna pan, put 1 cup of the meat sauce in the bottom. Then three lasagna noodles. Then 1.5 cups meat sauce, and half the cheese mix. Do another layer of noodles, sauce, and cheese. Top it off with three more noodles, the rest of the sauce, and the pinches of Parmesan. Foil up the pan, and put it in the oven for fifty minutes. Take the foil off, and put it back in the oven for another ten minutes. Let it sit for another ten minutes or so after it comes out of the oven, it will set up and not look like so much of a train wreck when you dish it out.
Serve with cheap-ass garlic toast made with sliced bread. You'll have enough for dinner and a couple of days of lunches too. Also good to make for those times when you want to make a church lady casserole.