Do you have a favorite recipe from your childhood that your mom made? I do! This easy dinner lasagna recipe hits the spot.
Lasagna is one of my favorite meals because it holds a special place in my heart, since it was a family favorite in our home growing up. 🙂 Now that I have a family of my own this recipe is a favorite for my kids!
The nice thing about lasagna is that it tastes better the second day when the flavors have had time to blend. This makes it so convenient to make the night before then just pop it in the oven when you’re ready the next day. Super simple!
Perfect take-along for a church potluck or family dinner gathering. Make it ahead the night before and just pop it in the oven the next day.
Ingredients Needed
I used an 11 x 15 glass pan.
2 lbs ground beef
1-2 lbs mozzarella cheese ( The amount depends upon how cheesy you would like your lasagna.)
1 box oven-ready or regular lasagna noodles
1 – 24 oz. ricotta cheese
Parmesan blend to sprinkle topping
A large jar of your favorite spaghetti sauce. It is better to have enough to make it as saucy as you like. There is nothing worse than a dry Lasagna.
Oregano seasoning
Salt and pepper
1 large green pepper
1 medium to large Sweet Onion
2-3 cloves fresh garlic
Mushrooms (optional)
Worcestershire Sauce (Reduced Sodium)
Wheat Germ (optional)
What you need to do:
-Start by boiling your lasagna noodles or use the oven ready type. It saves you a lot of prep time using the oven ready.
-While you are preparing your pasta, take a large bowl to mix together your pasta sauce, oregano seasoning, and ricotta cheese. You can add some Parmesan cheese too if desired. Mix well.
-Brown your beef in a skillet with the chopped onion and green pepper, crushed garlic, and a few tablespoons (I use a bit more)Â of wheat germ. The wheat germ will add extra fiber and vitamins to the meal.
– Saute your mushrooms in a little-reduced sodium Worcestershire Sauce.
-Line the bottom of your baking pan with a thin layer of sauce and sprinkle with a little Parmesan Cheese.
-Place a layer of Lasagna noodles.
-Spread a thick layer of the ricotta cheese and sauce mixture. Then sprinkle a generous amount of mozzarella cheese.
-Spread all of your sautéed mushrooms over the mozzarella cheese.
-Place another layer of Lasagna noodles.
-Spread a thick layer of the ricotta cheese and sauce mixture. Sprinkle a generous amount of mozzarella and Parmesan cheese.
-Place your last layer of Lasagna noodles.
-Carefully spread more ricotta cheese and sauce mixture. You want to keep this top layer as neat as possible to prevent over-spill when baking. Make sure that you have enough sauce covering the pasta entirely.
-Cover and place the lasagna in the fridge overnight or bake.
– Bake at 375 degrees for about 30-45 minutes. This time can vary depending on your oven so watch carefully.
–When there is about 5 minute left of baking time take out the lasagna and sprinkle more mozzarella cheese and Parmesan. Then place back in the oven to melt the cheese and slightly brown if desired.
Allow to cool and then cut into pieces and sprinkle more Parmesan if desired.
Serve and enjoy!
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