Hi, my name is Charlotte Maitland, and I study Agriculture at Virginia Tech. For Blacksburg Walks I created the 24/7/365 Walk, because I am fascinated and puzzled by our non stop consumer culture. I chose this recipe because lasagna is one of my all time favorite dishes and this is a very simple version of how to make it. I like it simply because I’m not a very good cook and it doesn’t take too long. We often eat and study together, so this is a great dish for a working night -- and also for a evening with friends or family. The Lasagna would go great with some homemade garlic bread and fresh green salad.
Flavorful enough for a celebration but easy enough for the everyday.
1 pound ground beef, divided 2 1/2 cups shredded mozzarella cheese, divided 1 (15 ounce) ricotta cheese ½ cup grated parmesan cheese ¼ cup chopped fresh parsley 1 egg, beaten 1 (24 ounce) jar spaghetti sauce (olive oil, garlic, tomatoes, salt, pepper) 1 cup water 12 lasagna noodles, uncooked
1. Heat oven to 350 degrees F.
2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
3. Drain meat; return to skillet. Stir in tomato sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve
