Viewing post #1336176 by vic
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I make decent lasagna using sauce from a jar. (gasp) Just choose a sauce you like the favor of, and add ½ C of water. I add a couple of eggs, 1-2 T Italian seasoning, and a big handful of parmesan to a large container of ricotta and let it sit overnight. Assemble with DRY noodles in alternating layers of pasta, sauce, shredded mozzarella, other ingredients, ricotta, ending with the last bit of sauce & mozzarella. You can add cooked crumbled ground beef, cooked onions, spinach, etc with the sauce, or just do a plain version. I like 3 layers of noodles and, even 4 if my pan is deep enough, so I’m pretty skimpy with the ingredients in each layer. The eggs firm it up so the cut squares don’t slide over the whole plate.
my lasagna "recipe" is more of a set of suggestions... I didn't even have instructions on baking it, although 350 for 45 min sounds about right. I like the texture of regular rather than "oven ready" lasagna noodles -- just add 1/2 cup water to the sauce, or pour around edges of pan before putting it in the oven.
Tip on cooking ground beef: I don't have the patience to stand by the stove and chop at it while it cooks. I spread it in an even layer in the pan, season it (usually with garlic powder, at least), cook over medium heat for 5-10 minutes (depends on how thick the layer is) until browned on the bottom, then flip chunks over with a spatula and brown the other side. When it's cooked through, remove from heat & allow to cool, then crumble with your hands.