|Starting the layers.|
|It looks ucky, but it is yummy.|
Amy's Take: I remember the first time I ever made lasagna--I was probably around Sandra's age, or a bit older. The list of ingredients was daunting, and making three layers about did me in. There was a huge stack of dirty dishes by the time I finished. And my mom always made us clean up after ourselves when we cooked. I've very seldom made lasagna, in large part because of those memories. I thought I'd simplify things for Sandra. We didn't use a recipe. Here is how we did it in three easy steps--I think it did keep Sandra from being overwhelmed:
Ground beef--1 pound
Can of Hunt's spaghetti sauce
Ricotta cheese--one pound tub
Parmesan cheese--1/2 cup
Italian seasoning--1 tbsp
No-Boil Lasagna noodles--1 box
Shredded mozzarella cheese--about a pound
1. Chop onion. Saute onions for a few minutes and add chunks of ground beef. Cook until brown. Add spaghetti sauce. Layer one is done.
2. Mix a tub of ricotta cheese, however much cheese there is in the parmesan cheese can (there was about 1/2 cup there), one egg and some Italian seasoning.
3. Spread one cup of the tomato sauce on the bottom of a 13x9 inch pan. Layer no-boil lasagna noodles on top, one thick. Spread one cup of the cheese mixture on this, another cup of tomato sauce and then a cup of shredded mozzarella cheese on that. Repeat making layers until you use up all of your ingredients (although you will have a few noodles leftover). Bake at 350 for 30-40 minutes until cheese is melty and slightly browned and the whole thing is bubbly.