Easy Delicious Lasagna


Lasagna is a favorite in most families. Well, I have a quick, delicious recipe for a deep-dish meal that will make you a hit with everyone. It takes one hour from preparation to table so even the busiest person can make this. It can even be made the night before.

One of the great things about my recipe is that it can be adapted to any palate. I've even made it vegetarian style by using eggplant in place of meat and it was yummy.

What you’ll need

One 1/2pounds of ground beef

1 large white onion, diced

1 large green bell pepper, diced

1 tbsp garlic powder (more if you prefer a hearty garlic flavor, like me)

1 tbsp seasoned salt (+/- to your taste)

1 tsp black pepper

2 tbsp Italian seasoning

2 cups Ricotta cheese

2 eggs, beaten

2 cups shredded cheese (buy pre-shred) I prefer a mixture of Asiago, Mozzarella, and Colby.

1 small can tomato paste + 1 can of water

1 medium can diced tomatoes

1 9oz box of pre cooked Lasagna noodles (I like Barilla brand)

*To prepare Ricotta cheese, transfer Ricotta to a medium size bowl and add the two beaten eggs. Mix thoroughly and set aside.

Use a deep fry pan, or a medium pot, pour in a tablespoon of cooking oil. Warm oil and add onion and bell pepper. Stir and cook until vegetables are soft and onions are clear. Add ground beef, using a large spoon break up the meat. As the meat and vegetables cook add seasonings. Make sure your heat is not too high or the garlic powder will burn and taste terrible. Also, be sure not to over cook the ground beef or it will be crumbly.

As mixture continues to cook, stir in tomato paste, can of water, and diced tomato. Sauce will be somewhat think so beware of sticking and spatters.

Cook mixture until meat is done then turn off heat.

Prepare your baking dish (I prefer 9x13 in. glass) by spraying with oil spray. Begin with a layer of pasta. Lay the pasta side-by-side, evenly. Add one layer of meat sauce, but not too thickly. Next, add the Ricotta mixture, spread as best you can.

Add another layer of Lasagna then a layer of meat, and then the Ricotta. Ricotta does not have to cover as evenly as meat and pasta.

The mixture makes approximately three layers, depending on the size of your baking dish.

When layers are complete, add the two cups of grated cheese to the top. Make sure the cheese is spread evenly and to the corners of the baking dish or corners of the pasta will be dry.

Pre-heat oven to 350 degrees, and bake for 35 minutes or until cheese is melted, bubbly. Let cool for 10 minutes, use a spatula to cut and enjoy.

As I said this recipe is adaptable and can be used as a template and adjusted to your taste. I have used ground turkey quite often and it tastes great.

When using eggplant, I pan sear the eggplant first, and I add fresh spinach when layering. It’s a hearty vegetarian meal. It also freezes wonderfully.


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