Hurricane Lasagna

This Lasagna was made with lots of love. It's the first time I've ever made "real lasagna" and I think it turned out pretty good. I made the crock pot chicken lasagna but this one was a beef version and baked in the oven.



My thoughts go out to those who were affected by Sandy. The stories that came out of this storm were incredibly sad and I hope that they get the help they need asap.



During the storm we lost power (luckily it wasn't for more than one day). With 10 minutes to spare the lights flickered off and on and we crossed ours fingers that it would hold out until the dish was done. Hence the name, "Hurricane Lasagna".

Ben said, "If we don't cook the lasagna now and we lose power, we won't have dinner." Well played Ben, well played.

So here you have it:


Ingredients:

Thanks to Simple Recipes

1 lb lean ground beef

1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)

1 28 oz can tomato sauce

1/2 6 oz can (3 oz) tomato paste

1 lb Ricotta cheese

1 1/2 lb Mozzarella cheese (large flat square slices)

3/4 lb freshly grated Parmesan cheese

Garlic/Onion Powder

Oregano

Italian Spice

Salt

Garlic Salt

Parsley diced (fresh flat leaf preferred)

1 Garlic Cloves, minced

 

 

I simplified this recipe in the interest of time (in fear the power would go out) but feel free to follow the link above:

 

Step One:

 

Brown the beef in a skillet with seasonings; salt, pepper, garlic salt, onion powder etc.

 

Step Two:

 

Boil the pasta according to the directions. As they boil they will wilt and you can stir them lightly.

 

Step Three:

 

Add the browned beef, sauce along with Parmesan Cheese in a sauce pan.

 

 

Step Four:

 

Take a baking dish and add sauce at the bottom. Once the pasta has boiled line the pan with the strips of pasta (I used three). Then add the beef, cheese and more cheese. Continue to layer. Finish with sauce on top. I ran out that's why it looks blotchy. :)

 

 

 

 

Bake at 375* for 45 minutes. Enjoy it in all it's Italian glory ;).