TOP Reviews:
I have always made my lasagne without cooking the noodles first. **I do not buy the no-cook noodles, I use the regular ones and it always turns out great!*** The important thing is to make sure all the noodles are covered with sauce. You can actually add quite a bit of water to the sauce to make sure everything is covered & it still turns out great. I have sometimes just added water to the baking pan after layering to ensure everything is covered – have never been disappointed with the results. – ALSO – this is not something you can make ahead & bake later as the noodles will turn to mush if they sit in the liquid too long before cooking.
Great recipe! Awesome flavor and super easy. One suggestion though. When you mix the cheeses together you can’t taste the different flavors of them! I like to mix eggs and cottage cheese, then when doing the layers, I put cottage cheese first then chunks of Ricotta topped with the mozzarella. Then when it calls to add the last of the mozzarella for the last 15 min., I mix the Parmesan with it. It makes the top a little crustier but it also helps to seal in the juices so they don’t spill over the side! My husband and daughter love it!!
I found this recipe to be simple and delicious. I made a few modifications though: I used italian seasoned lean ground turkey instead of the beef, lowfat ricotta instead of part-skim, and fat-free cottage cheese instead of regular. I accidentally forgot the eggs and omitted the mushrooms (still haven’t learned to like them), but I did add a layer of spinach after the cheese mix layer, which really added a nice flavor. I did run out of meat sauce before getting to cover the top layer of noodles, so I just put the cheese mix on and a layer of plain pasta sauce. I will definitely make this easy and yummy recipe again!
This recipe was really good. I did make a few changes though- I used half hamburger and half italian sausage. I used fresh mushrooms and 3 cloves of garlic when I was sauteeing the onion. And I added 1 tsp of italian seasoning and 1/2 tsp of red pepper flakes to the cheese mixture. I also used an extra cup of spaghetti sauce. It turned out really well.
I made this but changed it a little. I made it with 1 pound of gr beef and 1/2 pound of Italian sausage and added 2 T of garlic along with the onion. I also used two jars of sauce and simmered it all with some crushed red pepper flakes. I added a square of frozen chopped spinach to the cheese mixture, and I used a bag (2 cups) of mozz cheese. Oh, and I also used the oven ready lasagna noodles. I have to say, it was pretty awesome. I have never followed directions of any kind in my life…why start now, LOL.
Ingredients:
12 lasagna noodles
1 lb. ground beef
1/2 red bell pepper, diced
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Ingredients:
12 lasagna noodles
1 lb. ground beef
1/2 red bell pepper, diced
1 small onion, chopped
1 C. thinly sliced mushrooms (optional)
1 T. minced garlic
1 tsp. dried basil
1/2 tsp. oregano
pinch of salt, pepper and sugar
1 jar (meatless) spaghetti sauce
1 15oz. container Ricotta cheese
1 egg
1/2 C. grated parmesan cheese
8 oz. shredded mozzarella cheese (more if you prefer)
Directions:
Bring a large pot of salted water to a boil, cook the pasta according to pkg. directions. Meanwhile, brown the ground beef in a large skillet, when meat is browned drain the grease and add in the onions, peppers, garlic and mushrooms. Cook until veggies are tender, about 6-7 minutes. Add in the basil, oregano, salt, pepper and sugar. Stir well and add the spaghetti sauce and 1/4 C. of the parmesan cheese. Remove from heat and set aside. In a bowl combine the ricotta cheese, egg and remaining parmesan cheese. I like to add some of the mozzarella to this as well. Drain the pasta and rinse to cool. In a large baking dish, lightly sprayed with cooking spray, place 3 noodles on the bottom. Top each with a little of the ricotta mixture, then some of the meat and a little cheese. Do the same for 2 more layers ending with noodles on top (leave about 1/4 C. of the meat sauce to spread on top). Once you have the final layer done, spread the remaining sauce over the top and cover with cheese and a sprinkling of basil all over. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake until top is golden and bubbly (about 15 more minutes). Let sit 10 minutes before slicing.
From: allrecipes.com