What's Cookin': Lasagne

Although the weather hasn't necessarily been cooperating, I decided that during the first week of Autumn I needed to make something that would at least trick my brain into thinking the weather was getting cooler. And, I was on vacation and had time to make a meal that took longer than 30 minutes to prepare ... and, I needed to carb-o-load for my upcoming half marathon ... and, Mike would surely appreciate eating through the leftovers while I was gone all weekend ... not that I needed to justify making this somewhat unhealthy dish or anything ... Paired with homemade garlic bread, this hit the spot!

Lasagne

6 lasagne noodles, cooked according to package directions

Ricotta Filling:
1 15 oz. container ricotta cheese
1/3 c parmesan cheese
1 egg, lightly beaten
1 10 oz package frozen chopped spinach, thawed and drained

Meat Sauce:
1 T extra virgin olive oil
1 small onion, chopped
2 cloves of garlic, chopped
1 lb lean ground beef
1 t Italian seasoning
Dash of salt and pepper
1 14oz can diced tomatoes and 1 14oz can tomato sauce
or 1 26oz jar of pasta sauce

2 c mozzarella cheese


Heat oven to 375 degrees.

Boil lasagne noodles according to package directions.

Add the olive oil to a saucepan and heat over medium. Add the garlic and onion and sauté for 3 minutes. Add the beef and cook until no pink remains. Drain any liquid once browned. Add the tomatoes and simmer for 20 minutes, or pasta sauce and let simmer for at least 10 minutes.

Combine all ingredients for the ricotta filling in a medium bowl, set aside.

Using a 9 x 13 inch casserole dish spread a layer (about 2/3 c) of the meat sauce on the bottom of the dish. Top with 3 lasagne noodles. Top with 1/2 of the ricotta mixture, 1/2 of the remaining meat sauce and 1/2 of the mozzarella cheese. Starting with the noodles, repeat layers ending with mozzarella cheese.

Cover loosely with foil and bake for 40 minutes. Uncover and bake for 20 minutes. Let stand at least 10 minutes before serving.

Enjoy!