This was actually a meal I prepared a couple of weeks ago. Just getting around to posting it. It was adapted from  this recipe on www.allrecipes.com. The ingredients for the recipe are listed below. I tried to follow the recipe as closely as I could, but after going to three grocery stores and still not finding all the exact ingredients, I had to make a few substitutions. These are listed in italics next to what it replaced.

*It's possible that using my substitutions will create a totally different taste from the original recipe. Since I could not find ricotta cheese and I have no idea how it tastes (tangy? zesty? sweet? tart?), I didn't know what to accurately replace it with. In my mind, I kind of adapted a Mexican pizza feel to my lasagna to make my replacements.

Ingredients

  • 8 ounces lasagna noodles
  • 1 pound lean ground beef
  • 2/3 (28 ounce) jar spaghetti sauce (I used the entire jar)
  • 2 pounds ricotta cheese (1 lb mild Cheddar Cheese & 1 lb 4 Cheese Mexican)
  • 1/2 cup grated Romano cheese (1/2 cup grated Romano & Parmesan Cheese)
  • 1 egg
  • 1/4 cup dried basil
  • 1 clove garlic, pressed
  • 1 (8 ounce) package sliced pepperoni sausage
  • 8 ounces mozzarella cheese, shredded

Directions 

  • Preheat oven to 375 degrees F (190 degrees C). 
  • Add pasta to lightly salted boiling water and cook for 8 to 10 minutes. Drain.
  • Cook beef until brown; drain. 
  • In small saucepan, heat spaghetti sauce.




  •  In a medium bowl, stir together 4 Cheese Mexican, Mild Cheddar Cheese, Romano and Parmesan, egg, basil and garlic.







  • Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. 
  • Place 3 or 4 noodles, overlapping edges, over sauce. 
  • Spread half of cheese mixture over noodles. 
  • Cover cheese with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. 
  • Repeat sauce, noodle, cheese mixture, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. 
  • Top with remaining mozzarella. 
1st layer


 
2nd layer

 
  • Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. 
  • Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. 
  • Let stand 10 minutes before serving.





As you can see, this recipe yields a family sized meal. It was really good, but after eating on it for nearly a week, I don't think I even want to see lasagna for a while!!! I invited one of my church members over to have some. Thank God he loved it!!! He ate nearly half of it in two days. 

It turned out really well. However, if you're cooking for one or two, use 1/2 of the measurements or you'll be eating leftovers for days.


0 comments:

Let me know what you think! But please be nice. Being negative is just no fun. K?