Yep. EASY. Key word. Have you ever tried to make a lasagna before? It’s like- a three hour process. And it’s really tedious. No thank you. I cannot wait that long for my food. Ain’t nobody got time for that.
Cooking good food should never require that much work. You should know that there is always an easier way to do something. You can always leave it to me to find out for you though. 😉
It technically only takes 20 minutes to put together.
The other 40 minutes it’s happily sitting in the oven while you relax and catch a breath in your oh-so-hectic life.
This is for a pretty small batch of lasagna. It would be perfect for two people.
makes four servings, takes no longer than an hour
1 pound of ground beef
1/4 cup chopped onions
2 cloves chopped garlic
1 can (15.8 ounces) of Italian stewed tomatoes
1 can (6 ounces) of tomato paste
1/2 can (8 ounces) of tomato sauce
1 teaspoon of dried basil
1/2 teaspoon of Italian seasoning
1 teaspoon of salt & pepper
1 tablespoon of sugar
2 tablespoons of freshly chopped parsley
8 lasagna noodles* (or gluten-free lasagna noodles)
1 1/4 cup ricotta cheese
6 ounces of mozzarella cheese, shredded
3 ounces of Parmesan cheese, shredded
1 teaspoon dried oregano
Preheat oven to 375 degrees. In a large pot, boil water to prepare the pasta.
Cook the ground beef, onion, and garlic over medium heat until browned in a medium sized pan. Stir in all the canned tomato ingredients. Season with sugar, basil, Italian seasoning, salt, pepper, and a tablespoon of your chopped parsley. Meanwhile, add the lasagna noodles to the boiling water for 10 minutes. Drain noodles, and rinse with cold water. (I promise it will make your life easier!)
In a 5×9 glass baking dish, layer the lasagna as follows (from bottom to top):
-Half of the meat mixture
-Cheese* – Spread half the ricotta cheese onto the noodles, sprinkle with parsley and half the mozzarella
-Second half of meat mixture
-Second cheese layer* (identical to the first)
-Parmesan cheese & Oregano
(*To make these layers a little more flavorful, you can spoon on some of the juice from the tomato mixture)
Spray a piece of foil with a non-stick agent and cover the lasagna so that the top layer of cheese does not burn or stick to the foil. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes.
Then, let it cool for a few minutes so you don’t burn your face off. Enjoy! 🙂