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Baked Lasagna

Baked Lasagna

  • 1 lb. lean ground beef
  • 1 small onion, finely chopped
  • 1 jar spaghetti sauce
  • 16 oz. lasagna noodles
  • 2 eggs
  • 1 container (15 oz.) ricotta cheese
  • 2 cups shredded mozzarella cheese
  • grated Parmesan cheese

Preparation -
Spray a lasagna pan with nonstick cooking spray; set aside. Saute the ground beef and onion in a skillet, until the beef is nicely browned. Add the spaghetti sauce and simmer for about 20 minutes. Cook the lasgana noodles according to the package directions. While that's cooking, place the eggs and ricotta in a mixing bowl. Beat together, at medium speed of an electric mixer, for about a minute. Drain the noodles. Arrange half of the cooked lasagna noodles in the prepared pan. Spoon half of the egg/ricotta mixture on top of the noodles. Spread half the shredded mozzarella over top. Spoon half of the meat sauce over the mozzarella. Repeat - ending with the meat sauce. Generously sprinkle grated Parmesan over top. Bake at 375º for 45 minutes. Remove from oven, cover loosely with aluminum foil, and let stand for about 10 minutes before serving.

Covered Lasagna PanCovered Lasagna/Roasting Pan
This pan is made to cook and carry. Resilient 16-1/2" x 12" stainless steel pan has a removable roasting rack and it’s own matching spatula. Heavy steel handles make transporting easy and secure. The strong plastic cover is convenient for keeping meals warm, or for storing leftovers.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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