Homemade Lasagna ~ meat and cheese

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

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