Meglet Rambles On

Since I was working from home today, I thought I’d try making a pan of lasagna. I had an “old family recipe” that was supposed to be nice and easy. Except it was also pretty boring. I also had a recipe I’d found on the internet that looked interesting, but didn’t contain any beef, which I consider an essential ingredient for lasagna. So, this being my very first time of ever making lasagna, I decided it would be a good idea to take bits and pieces of each of those two recipes and create my own new recipe.

I started by browning ground beef, called for in recipe #1, adding some onion and garlic powder for flavor:

Then I mixed up ricotta cheese, garlic powder and parsley according to recipe #2:

Once the beef was done, I mixed it with a couple jars of spaghetti sauce (yes, I cheated) and started building the layers in a pan:

Since I used a little (ok, a lot) more beef than originally called for, it just barely fit in the pan:

A little over an hour later, I had a nice big pan of lasagna to feed to my coworkers tomorrow:

The recipe:

Ingredients

3 lbs. ground beef
2 jars spaghetti sauce
1/2 package golden grain lasagna noodles (not pre-cooked)
20 ounces ricotta cheese
12 ounces mozzarella or monterey jack cheese, sliced or grated
1/4 cup grated parmesan cheese
1/8 cup parsley
3 teaspoons garlic powder
1 teaspoon onion power

Method

in a small bowl, combine the ricotta cheese, parsley, and 1 tsp garlic powder

brown ground beef in skillet, mixing in onion powder and 2 tsp garlic powder.
drain beef and mix with spaghetti sauce.
in 3qt (11 3/4 x 7 1/2) baking dish layer: sauce, uncooked noodles, ricotta cheese mix, and mozzarella. Repeat ending with sauce.

Garnish with parmesan & mozzarella

Cover with foil and bake at 375F for 1 hour to 1 hr 15 minutes

Let stand 5-10 min before cutting