Easy Homemade Lasagna
Today I am going to share with you my recipe for some Easy Homemade Lasagna. This freakin’ amazing lasagna recipe is one that I got from Becky, one of my dearest friends. Let me explain. Becky and I met in Spanish class in college a million years ago…she sat in front of me on the first day of class and laughed a smart aleck remark that I muttered under my breath. We’ve been great friends ever since. Love that girl.
But, I digress…you want to know how to make Easy Homemade Lasagna, right? If you have young kids, this one is a fun one to make with them. Trust me, you are gonna love this!!!
Easy Homemade Lasagna
- 2 jars Prego traditional spaghetti sauce (sometimes I use my homemade marinara…find the recipe here or pizza sauce I have canned. Use whatever tastes good to you!)
- 12 lasagna noodles
- 15 oz. ricotta cheese
- 2:1 mozzarella/cheddar cheese ratio…I could give you amounts, but I just pile it on
- 1 pkg of pepperoni (around 40 slices)
- 1 lb ground beef, browned, seasoned, and then drained (see spices below)
Spices for ground beef
- dash of garlic powder
- 1/8 tsp of onion powder
- 1/8 tsp of chili powder (yes, really)
- 1/8 tsp basil
- 1/8 tsp parsley flakes
- 1/8 tsp oregano
While browning/seasoning the ground beef, boil water with a couple of tablespoons of olive oil (to keep the noodles from sticking to each other). Once boiling, cook 12 lasagna noodles. After they have boiled for about 9 minutes (you want them to be al dente), drain them and then put them back into the pot (removed from heat).
After ground beef is seasoned, browned, and drained, set aside.
Now you are going to layer in a 9 x 13 baking dish, prepped with cooking spray… Layer one-Prego (or whatever sauce you use), just enough to cover the bottom of baking dish. Each time you are doing a sauce layer it should be a thin layer. If you put too much sauce in the lasagna you will have a lot of liquid in the bottom of the baking dish after cooking.
Layer two-3 lasagna noodles, side by side
Layer three-teaspoon size blobs of ricotta (I usually do 12 per layer, like if you were baking cookies)
Layer four-seasoned, browned ground beef, drained
Layer five-pepperoni slices
Layer six-cheese mixture
Layer seven- 3 lasagna noodles, side by side
Press down all over lasagna now to make it dense so you can do more layers!!!
Layer eight-sauce, etc. (Just keep repeating layers 1-8 again, pressing it into pan periodically. When the pan is nearly full, your last layers should be noodles, then sauce, then cheese…no matter where you were in the order before that.)
Cover loosely with tin foil (so the cheese doesn’t stick to the foil when it melts) and bake for 30-40 minutes at 350 degrees. About ten minutes before it is done remove the foil, then finish cooking. Dinner is served!
I’m telling you guys…this is soooo good! Seriously, your family will LOVE it! Enjoy!
See you next time!
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