Tuesday, March 1, 2011

Quick Lasagna

I know most of my readers want a quick and easy meal for their families. This Quick Lasagna is just that. I have a great recipe for lasagna that is to die for - that takes several hours. This isn't fancy or gourmet but still very tasty. It sets up so nicely - not runny at all.

I taught high school right out of Baylor. This recipe came from my dear friend Diane who still teaches Honors English.



Quick Lasagna

1 1/2 lbs ground beef ( I used a 1 lb ground beef/1/2 lb Italian sausage)
1/4 tsp salt
1 26-30 oz jar of your favorite spaghetti sauce
1 14 1/2 oz can diced Italian tomatoes-do not drain
extra Italian seasonings to taste
1 15 oz. ricotta cheese
1 10 oz frozen chopped spinach, thawed and drained
1/4 cup shredded parmesan cheese
1 beaten egg
10 uncooked lasagna noodles
1 1/2 cups mozzarella cheese
1/2 cup shredded parmesan cheese

Brown meat and drain; Add salt, sauce ,diced tomatoes and any extra Italian seasonings. Simmer on low while preparing lasagna. In small bowl, combine ricotta, parmesan, egg and spinach. Spray a 9 x 13 with cooking spray. Spoon 2 cups of sauce into bottom of pan. Put 5 raw noodles down in sauce. Top with ricotta mixture and then 1 cup mozzarella cheese. Layer 2 more cups of sauce, then 5 more noodles then rest of sauce. Bake for 45 minutes at 375. Top with rest of mozzarella/parmsean - cover and bake 15 more minutes. Allow to rest/set up for about 10 minutes before serving with a side salad and garlic bread.

*I used raw noodles - not the "no boil"

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