Here’s the lasagna I mentioned yesterday in my basil post. This came out very well. I used a square pan so I needed to trim my noodles a bit and really only used 7; adjust pasta as needed for your pan size. I really enjoyed the fresh mozzarella but any mozzarella will work. Fresh mozzarella is a bit moister and softer than the pre-shredded type but both have their own charms so use your favorite or even an italian cheese blend if desired.
Meat and Cheese Lasagna
- 1 pound ground beef or italian sausage
- 1/2 tsp each salt and pepper; if desired
- 1 jar spaghetti sauce
- 9 lasagna noodles cooked according to package
- 1 pound ricotta
- 1/4 cup fresh grated parmesan cheese
- 1 Tbs fresh basil
- 1 egg
- 12 o.z. fresh mozzarella
Cook meat and add salt and pepper if desired. In small bowl combine ricotta, egg, basil, and parmesan cheese.
In bottom of oiled baking dish pour about 1/4 cup of spaghetti sauce. Lay 3 noodles across bottom of pan ~ trim noodles if needed; I used a square pan so my noodles were a little long. Layer 1/2 of the meat, 1/2 of the ricotta mixture, and 1/2 cup spaghetti sauce and about 4 ounces of mozzarella.
Repeat with next layer. Lay final layer with noodles top with remaining sauce and mozzarella. Sprinkle with additional parmesan if desired.
Enjoy ~ Kimberly