Happy Friday, everyone! I seriously hate taking photos of food because I feel like it never makes it look good but trust me when I say this, this Lasagna is very yummy in my tummy. Our Lasagna is different than others as we do not use ricotta cheese. We use mozzarella cheese. I swear it makes it tens times better. This is not the healthiest meal in the world but I promise you it is one your whole family will enjoy. We made it for dinner the other night and the twins loved it, and we even had left overs two days later. It is that good, trust me!!
Prep Time: 15-30 minutes
Cooking Time: 30-45 minutes
Ingredients:
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1 lb ground beef
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2 cans of Hunt’s Spaghetti Sauce
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2 lbs of mozzarella cheese
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Lasagna Noodles (we use 3/4 of a new box)
Directions:
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Preheat oven to 350 degrees
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Brown ground beef
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While the beef is browning, boil water and cook the lasagna noodles in the boiling water. Follow directions on box.
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Drain the beef, return to pan and add the spaghetti sauce. Simmer to thicken. (usually 5-7 minutes)
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Drain the noodles, and run under cool water for a couple of minutes.
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In a 9*13 baking dish, layer the cooked lasagna noodles (slightly overlapping), then meat sauce, then cheese. Repeat this step until the dish is full. Then top with remaining cheese.
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Bake for 30-45 minutes, until golden brown. We baked ours for 350 minutes and it was perfect.
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ENJOY with some salad and a glass of wine.
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