Lasagna – KensView

Ingredients (8 servings):

2 lbs. ground chuck, browned and drained
2 (24 oz.) jars pasta sauce
1 cup water
1 lb. ricotta cheese
1 egg, slightly beaten
½ tsp. garlic powder
2 tsp. Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves)
1 cup grated parmesan cheese
1 lb. (16 oz.) package lasagna noodles
4 cups shredded mozzarella cheese

Equipment:

stock pot
medium mixing bowl
large sauce pan
non-stick cooking spray
9×13 baking dish
aluminum

Instructions:

1. Cook lasagna noodles in stock pot according to package instructions. Lay aside to cool.
2. Spray baking dish with non-stick cooking spray.
3. In sauce pan, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through.
4. In mixing bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.
5. Add a layer of lasagna noodles overlapping by about ½ inch.
6. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork.
7. Add a layer of lasagna noodles overlapping by about ½ inch.
8. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly.
9. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce.
10. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in the refrigerator.
11. Cover with aluminum foil and refrigerate overnight.
12. Place the covered baking dish in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly.
13. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.