Varieties of lasagna- how tos
The easier way that I have learned it, that is.
1 lb. (2.2 kgs) 90% lean ground beef, or 1lb or either chicken or turkey, based on your preference of meat.
1 package of no boil lasagna noodles
3 packs of 2 lb shredded mozzarella cheese
1 family size meat flavored sauce (Ragu Meat flavored sauce is the best I have found)
1 tablespoon olive oil
1 teaspoon oregano
Heat oven to 375 Fahrenheit. In a flat skillet, heat oil. Add meat and let it cook. Add oregano then flip with spatula. After meat is cooked, drain excess oil. Then add meat sauce and let simmer. In a 13 x 9 inch glass baking pan, start layering. I usually have it like meat sauce, noodles, 1 full packet of cheese, meat sauce, noodles, cheese, and lastly, meat sauce, noodles, meat sauce and finally cheese would be my topmost layer.
Cover pan with aluminum foil and put in oven for 30 minutes. After 30 minutes, take off the aluminum. You will know that it is almost done when you see cheese sticking from the aluminum that is a little dry. Put uncovered baking pan in oven for another 15 minutes. Then take out, let cool for about 10 minutes and serve. Refrigerate any leftovers.
For vegetarians, the only thing you are substituting for is the meat. I have used spinach and carrots in mine and it seems to have come out really well.
Spinach, one small frozen bag
Grated carrots, 1/2 lb
Salt to taste
Pepper to taste.
Family size vegetable pasta sauce.
All of the rest of the ingredients are the same.
In a skillet, heat oil, then add salt pepper carrots and spinach. Cook till carrots are a little soft. The rest of the preparation is exactly like above where you add the sauce and simmer. Then layer your pan like above. Bake, cool for about 10 minutes, serve and enjoy! Refrigerate any unused portions.
I have found this recipe really easy and quick for the preparation time. I hope this works for you. Feel free to comment.
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