How to Make Lasagna

Looking for a good but easy lasagna recipe? Here it is! The hubby loves ordering lasagna when we dine out at Italian restaurants but he said it’s nothing like the homemade lasagna that I make.

I served my 3 cheese lasagna when my in-laws came over for the New Year. They said they loved it so I’m finally putting this easy lasagna recipe together to share with the fam bam and you guys.

My secret to making good lasagna is making sure the meat sauce is not runny at all. You’d have to simmer it well until the sauce has reduced to make sure that after you bake and slice the lasagna, it’s all still intact. And if you can stick to using the Ragu sauce and the Galbani brand for your Ricotta, it would be preferred.

To make this an easy lasagna recipe and lessen the steps, I’ve been using Barilla over-ready lasagna noodles. It cuts down on cooking time as you no longer need to boil your pasta. This type of lasagna noodle comes out thin and has no ridges. I find that its thinness really blends with the whole lasagna better. And for that, this lasagna recipe can actually be a lasagna dip recipe too. It goes well with Sun Chips harvest cheddar in case you’re curious to try it like a lasagna dip.

Ingredients

• 1/2 onion, chopped
• 1lb. ground beef
• 1 1/2 bottle of spaghetti sauce (I used the Ragu 24oz. bottle for this recipe)
• 1/8 cup brown sugar
• 1 tbsp. dried oregano
• 2 tsp. garlic powder
• 1 tsp. ground black pepper
• 2 tsp. salt
• 1 Ricotta Cheese (I’ve only used the Galbani brand since I’ve started making lasagna)
• 1 Egg
• 1/2 cup grated parmesan cheese
• 9 pcs. Lasagna noodles (I used Barilla oven ready lasagna as pictured)
• 2 bags shredded mozzarella (I used Kraft for this recipe)

Share this post