Bob requested lasagna for dinner tonight so this is my go to lasagna recipe which is pretty easy to put together, not too time consuming. It’s a Kraft recipe that I’ve had and made for a lot of years now so I’ve refined it a bit. I’ll give you the original recipe and then my changes to it so you can choose which version you like best.
1 (15 oz) container part skim ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped parsley (I always leave this out)
1 egg, lightly beaten
1 (26 oz) can/jar spaghetti sauce
1 pound hamburger, browned (I add an onion and a couple of garlic cloves to the hamburger while I’m browning it)
1 cup water
12 lasagna noodles, uncooked (I use about 16)
Heat oven to 350. (I cook it at 375.) Mix ricotta, 1 1/4 cups mozzarella, 1/4 cup Parmesan, parsley and egg until well blended. Pour sauce into meat in skillet. Pour water into empty sauce jar/can, cover and shake well. Pour into skillet and stir until well mixed. (I also add 1 can of crushed tomatoes.) Place 1 cup sauce on bottom of 13 x 9″ baking dish. (It usually needs a little more than a cup to cover the bottom, hence the extra can of crushed tomatoes.) Layer 3 noodles, (I don’t what kind of 13 x 9″ pan they’re using where 3 noodles covers the whole pan, I have to use 4 – 5 to cover it), 1/3 cheese and 1 cup sauce. Repeat layers 2 more times. Top with remaining noodles and sauce. Sprinkle with remaining Mozzarella and Parmesan cheeses. Cover tightly with greased foil. Bake 45 minutes or until cooked through and noodles are soft. Remove foil and bake 15 more minutes or until bubbling. Let stand 15 minutes before cutting.