By Kendra Nordin, Kitchen Report
Serves 6 to 8
1 8-ounce box of oven ready lasagna
1 1b. ground beef
1 28-ounce can diced tomatoes
2 cups marinara sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 15-ounce container of part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F. Grease the bottom of a 9- x 13-inch casserole dish and set aside.
2. In a large sauce pan or dutch oven pot cook beef on medium high heat until browned, drain off fat.
3. Stir in tomatoes, marinara sauce, oregano, and basil. Let simmer over low heat.
4. Lightly beat egg in a bowl and then add the ricotta cheese. Stir until combined.
5. To layer the lasagna: Cover the bottom of the casserole dish with a layer of the meat sauce.
6. Lay three pieces of the oven-ready lasagna width wise, making sure that there is space between each lasagna piece and the edge of the dish (the pasta will expand in the oven).
7. Using half of the ricotta and egg mixture, cover each piece of lasagna. Add another layer of meat sauce over the top of the pasta pieces.
8. Add 1 cup of the shredded mozzarella over the layer of the meat sauce.
9. Repeat the layers of pasta, the remaining ricotta, meat sauce, and the remaining mozzarella cheese.
10. Sprinkle the Parmesan cheese over the top layer of mozzarella.
11. Cover with aluminum foil and bake for 45 minutes total. After 30 minutes, remove the aluminum foil.
12. Let the lasagna rest for 5 to 10 minutes and then cut into slices with a sturdy spatula and serve.
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