It's been years since I've made lasagna; we love it, but it's hardly worth all the work and mess. This recipe was so easy, including cleanup, that I don't think I'll wait as long until the next time. Make it in a disposable pan, and include a Panzanella salad, pick up a loaf of fresh Ciabatta bread, and you can take a complete meal to those in need, enough to serve a crowd. For extra pizzazz, add a tiny bottle of olive oil and your home-made Carrabbas' Herb-Olive Oil Dip, and it's sure to be a hit.
- 1 (9 ounce) box Barilla no-boil lasagna noodles
- 1 (15 ounce) container ricotta cheese
- 4 cups shredded mozzarella cheese
- 1⁄2 cup Parmesan cheese (optional)
- 1 lb ground beef or 1 lb sausage, browned with veggies
- veggies: thinly sliced sweet onion, sliced mushrooms, diced bell peppers (at least 2 colors), 4 C fresh spinach
- 3 cans pasta sauce
- parsley (to garnish)
- In a deep pan, brown ground beef with sliced onion. Add mushrooms and bell peppers. When finished, top with spinach until just wilted. Mix well.
- Preheat oven to 375°F.
- In bowl, combine ricotta cheese and TWO cups of the mozzarella cheese and Parmesan (some versions call for 2 beaten eggs, optional).
- In a 13x9x3, spread 1 cup of sauce on bottom of pan. It is not necessary to spray a glass pan.
- Prepare three layers for shallower pans, or four if you have a deeper pan. For three layers, divide as follows:
- 3-4 uncooked lasagna noodles (don't worry if they don't touch; they will stretch during baking)
- 1/2 of the browned meat mixture
- 1/3 of the ricotta cheese mixture
- 1/4 Cup mozzarella cheese
- 1 Cup sauce
- For top layer:
- 3-4 uncooked lasagna noodles
- remaining sauce
- remaining ricotta cheese if any
- 1 cup mozzarella
- Bake covered with foil for 30-45 minutes.
- Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
- Let stand 15 minutes before serving.
