Anyway...tomorrow is the end of Term 2...and my Basic Foods classes are preparing for their final project... The Guest Meal. Today, we made our pans of Lasagna and I want to share the recipe with all of you. This is one my family's favorites and can be made ahead of time and kept in the fridge till you need to bake it.
SIMPLY THE BEST LASAGNA
1 container Ricotta Cheese
2 1/2 cups shredded Mozzarella Cheese, divided
1/2 cup grated Parmesan Cheese
1/4 cup chopped fresh Parsley
1 egg, lightly beaten
3 1/2 cups prepared Spaghetti Sauce
1 lb. ground beef
1/2 lb. Italian Sausage
1 cup water
12 Lasagna Noodles, uncooked
Mix Ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup Parmesan cheese, chopped parsely, and egg until well blended. Set aside.
Brown hamburger in skillet and break into small pieces. Drain the grease. Pour spaghetti sauce and water into skillet. Stir until well mixed. (This is where you could add chopped onions, green pepper, garlic, celery, if you wish.)
Place 1 cup meat sauce on the bottom of your 9 x 13 baking dish. Layer the noodles, ricotta cheese mixture, shredded mozzarella, and meat sauce. Repeat, ending with sauce. Sprinke remaining mozzarella cheese and Parmesan cheese. Cover with greased aluminim foil.
Bake at 350 degrees for 45 minutes. Remove foil and bake additional 15 minutes. Let stand 15 minutes before cutting for easier serving.
Or...refrigerate overnight...and Day Two...Bake at 350 degrees for 45 minutes...remove foil and bake an additional 15 minutes...Let stand 15 minutes before cutting. This is the perfect recipe for you, if you are busy with family and need to have an easy plan for dinner!