OK friends, who doesn’t love a GOOD Lasagna. Yes, I know Lasagna is pretty simple and that most people can throw one together, but who can make a truly GREAT Lasagna…. I believe that I can! This post won’t necessarily give you exact measurements and ingredients, but a good basis on how you can transform your Lasagna from blah to wow! I want to offer you all a few different options for your dish, since everyone has different taste buds!
A little backstory on lasagna for me! I always loved to cook, but I rode horses professionally for a long time, so I really lacked in the time area! I LOVE spaghetti and meat sauce, but nothing I made in that department ever beat my moms meat sauce! So I started making lasagna. I made it for a few reasons, one being it was easy to eat as leftovers and take with me places… spaghetti isn’t always super clean and not the most easily traveled food! I would make lasagna and it would last me for 2 days lunch and dinner! (This was before Shane, because now it lasts MAYBE through lunch the next day!) After that I started playing with the recipe and finding the best sauces, meat, cheese, spices…. mixing and matching…. and making my lasagna truly delicious!
So let’s start with the basics!
You will need the following ingredients:
- Oven ready lasagna noodles (I use Barilla)
- 80% lean Ground Beef log (1 lb for a 2 quart baker)
- Italian seasoning spices (about 1 tbsp)
- 1/2 onion diced
- Ricotta Cheese (15 oz container)
Alright guys, so my first chat is about sauce. Everyone likes different red sauces, but I have found the KEY to a delicious lasagna…… “Creamy Rose” sauce from Kroger’s private selection(Or just a creamy red sauce such as a blush sauce or 3 cheese sauce). The creamy rose is gold, absolute gold. I use one jar of this and 1 jar of normal run of the mill tomato sauce. ***If you like SPICY! use Arrabiata sauce and red pepper flakes!***
*I have linked the creamy rose sauce at the bottom for your ordering pleasure!*
Cheese is the next big one…. I LOVE Parmesan, I could use parm on literally everything. But lasagna needs some depth, so mix other cheese in! I like to use a nice 3 cheese blend and a bag of Parmesan.
Alright now it’s the fun part!
Preheat your oven to 375. In a cast iron skillet cook your onion until it is soft, then add your beef. Brown your beef, while browning, season with your Italian seasoning and some salt/pepper. While your meat is cooking combine your ricotta cheese and 1 cup of your “creamy rose” sauce with 1/2 cup tomato sauce. Mix your cheese and sauce mixture until smooth. Then, in your baker (I love my Pyrex for lasagna) coat the bottom with tomato sauce and put your first layer of lasagna noodles down, set aside. One your meat mixture is cooked, drain it and set it aside. Now you start your layers!!!
So fun… I start with my ricotta mixture, spread evenly with a large metal spoon over that first layer of noodles. Next up is your meat, be sure to cover your ricotta, it doesn’t have to be even (I like a lot of meat so my meat layer is thick!). Next up is your creamy sauce, spread a generous layer over your meat and top with your 3 cheese blend! Cover that layer with a new layer of noodles and repeat! In my square Pyrex baker I can usually get 2 layers. On the top of the second layer I finish the dish with one more layer of noodles, ricotta sauce and my bag of Parmesan! Cook for 30 minutes and check, I usually poke 3 holes with a knife, cook for 5 more minutes, then pull it out and let it sit for 7-10 minutes to finish cooking.
Serve with garlic bread and ENJOY!
Link to my favorite PYREX bakers! https://amzn.to/33L2nf7
Creamy Rose Sauce: https://amzn.to/34PVIBn