Tuesday, May 17, 2011
Rich and Creamy Lasagna
This was so easy to make and my daughter who HATES lasagna actually ate some so I know it was good then. I have an old story on why I don't make lasagna too often, but we won't get into that! It will be my secret. I also made roasted tomatoes, which I can never get enough of, matter fact there are a couple of those left over that I plan to reheat soon under the broiler...mmm I can taste them now...(drool!)
1 package oven ready lasagna noodles
1 (15 oz) container ricotta cheese
1 (8 oz) package cream cheese, softened
2 cups mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, divided
2 eggs slightly beaten1 teaspoon dried basil
1 (24-26 oz) jar of Barilla pasta sauce
1 cup water
1 pound ground beef, cooked and drained of fat
1. Preheat oven to 425° F.
2. In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup parmesan, eggs, cream cheese, and basil. Mix well.
3. In another bowl, combine the pasta sauce, water, and ground beef. Mix well.
4. In a 9 X 13 inch pan spread 1 1/2 cups of the meat sauce. Place 3-4 lasagna noodles (dry since they are oven ready) over the sauce. Spread 1/2 of the cheese mixture over the lasagna, top with 1/3 of the meat sauce. Repeat layering once. Top with remaining lasagna and sauce. Sprinkle with remaining cheese. Wrap lightly with a double layer of foul. Bake for 60 minutes or until the lasagna is for tender. Let stand 10 minutes sealed in the foil before cutting. Serve with a nice green salad and a side of your choice and enjoy!