There is nothing like classic comfort foods. And I mean classic Italian, carb loving favorites!!! So I thought I’d try a different variation of the classic lasagna.
It was delicious but a little dry and not enough ricotta and as I’ve now written up this post and really studied the ingredients and the directions, I know why. I am really bad at just skimming recipes sometimes and that gets me into trouble. It tasted good, but was a little bland and like I said dry. So my problem was this… I add a full pound of ground beef instead of half and I didn’t put enough of the ricotta cheese mixture on the noodles. I also didn’t add the parmesan. 😦 You live and you learn right?
I still loved this recipe. It’s a great variation to a classic and I wouldn’t mind having it again. In fact, I ate it for lunch today and just added a little more marinara sauce!
Share with us your thoughts on this variation!
4 tbsp Olive Oil, divided
8 oz lean Ground Beef
1/4 cup finely chopped Yellow Onion OR several dashes of Onion Powder
1 28oz can Crushed Tomatoes
3 cloves Garlic, minced
3 tbsp chopped fresh Basil OR 2 tsp dried Basil, plus more for serving
1/2 tsp dried Oregano
Salt and freshly ground Black Pepper, to taste
1 15oz container Ricotta Cheese*
1 large Egg*
3 tbsp fresh flat leaf parsley, chopped, OR 3 tbsp dried Parsley
2 1/2 cups Mozzarella Cheese, divided
3/4 cups freshly, Parmesan Cheese, divided
1/2 cup freshly, Romano Cheese
1/4 tsp Salt
1/4 tsp freshly ground Black Pepper
12 uncooked Lasagna Noodles
Preheat oven to 375*
Drizzle one tablespoon olive oil into a large fry pan, heat over medium heat and add the ground beef, onion/onion powder and cook until browned making sure to really chop up the beef finely.
Drain fat from, beef, add crashed tomatoes, minced garlic, basil, oregano and 1 tbsp olive oil and stir.
Season sauce with S&P to tasted then cover with a lid and simmer over low heat.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tbsp olive oil.
Once noodles are cooked and drained, line the noodles in a single layer on wax paper or a lightly greased cookie sheet.
While the pasta is cooking, in a separate bowl combine ricotta, egg, 1/2 tsp salt and 1/4 tsp pepper.
Stir in parsley, 2 cups mozzarella, 1/2 cup parmesan, 1/3 cup romano and stir well.
Stir meat sauce and spread 1/3 cup evenly into a 9×13 backing dish.
Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (this will be a thin layer).
Spread 1 heaping tablespoon meat sauce along the top of cheese cover noodle.
Roll noodles up jellyroll style and arrange in 9×13 pan seam side down.
Cover rolled noodles with remaining meat sauce then sprinkle with remaining mozzarella and parmesan cheeses.
Tent baking dish with foil (don’t allow the foil to rest on the cheese otherwise it will stick) and baked for 35 minutes.