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 Lasagna |
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I have a love-hate relationship with lasagna.
I hate the difficulty of making it and I usually don't like the taste of fresh lasagna right out of the oven.
I love re-heated lasagna (even if you re-heat in in a microwave parching machine). Something tastes better the second time around.
So here it is my EZ (Easy is just too simple a word while EZ looks strong and powerful) recipe, including the refrigerator part.
Ingredientes
- Lasagna noodles
- Olive Oil
- 1 Pound Ground Beef
- 1 Onion, diced
- Salt and Pepper (as you like it)
- 28 Oz Crushed Tomatoes
- 2 Tbs Italian Seasoning
- 15 Oz Ricotta cheese
- 3½ Cups shredded Mozzarella cheese
- 1 large Egg, beaten
- ¼ Cup grated Parmesan cheese
- Parsley if you are into that sort of thing
Direcciones
- Pre-heat oven to 350°. Lightly oil or spray a 9X13 baking dish and set out a medium mixing bowl.
- Boil lasagna noodles per package instructions or buy the Barilla oven-ready lasagne.
- In a large skillet, heat Olive Oil on medium high adding the diced Onion, then the ground Beef. Break beef apart and brown lightly and drain excess fat.
- Add crushed Tomatoes, Italian Seasoning, Salt and Pepper and blend well. Turn off heat when blended.
- Into a medium mixing bowl combine Ricotta, ½ cup Mozzarella and beaten (important step) egg. Set aside.
- Spread 1 cup of tomato mixture on the bottom of the 9X13 baking dish. Place a layer of lasagna noodles, ½ of the Ricotta mixture and 1 cup of Mozzarella. Repeat with second layer (Tomato mix, noodles, Ricotta mix, Mozzarella and top with Parmesan.
- Place in oven for 45 minutes.
- Let cool for 1 hour and garnish with parsley unless you are like me.
- Cut into individual serving squares and place each into a plastic left-over box with lid. Stack boxes in refrigerator at least overnight.
- Retrieve box of lasagna and re-heat (oven or microwave as desired).
- Enjoy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 10 servings | |
| Calories 333 | |
| Calories from Fat 200 | 60% |
| Total Fat 22.25g | 28% |
| Saturated Fat 11.07g | 44% |
| Trans Fat 0.01g | |
| Cholesterol 95mg | 32% |
| Sodium 347mg | 14% |
| Potassium 401mg | 11% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.74g | 2% |
| Protein 25.73g | 41% |
Evaluaciones
31 de Marzo de 2017
Ah, but does it stand up to the overnight refrigerator and re-heat test? There is an extra cavern of taste that develops by cooling down and aging. I look forward to trying your recipe when you find it.Yo he cocinado/probado esta receta
Comentarios
31 de Marzo de 2017Mine is EZer! So many ways to make it EZ, so I'm not sure why anyone does it the old way. I do not boil the lasagna noodles at all, and I use a bottled spaghetti sauce, too. You do need to add some water to mine before you cover it with foil and put it in the oven. I can find the recipe right now, but will post it later.
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