Dan's Lasagna
My brother Dan is an accomplished cook in his own right. He found a recipe, tweaked it to his heart's content and came up with the following, which I have prepared successfully many, many times. Thanks, Dan!
1 lb. ground beef
1 jar (48 oz.) spaghetti sauce
1 cup water
1 container (1 lb.) ricotta cheese
2 eggs
1 teaspoon pepper
lasagna noodles (9 - 10)
1 package (2 cups) mozzarella cheese
Parmesan Cheese (enough to cover)
Cook 1 lb. ground beef (or ground pork) - recipe calls for it to be cooked in the micro at high until brown, halfway through drain. It took me a total of six minutes in the micro - of course, you can cook it on the stove too ..... my old recipe called for sweet Italian sausage to mixed with it, but I haven't done it that way this time (if you did it this way, you may want to do 3/4 lb. beef and 1/2 lb. sausage)
While beef is cooking, combine 1 lb. ricotta cheese (may substitute cottage cheese but not sure of consistency) with two eggs and 1 teaspoon pepper--put aside. When beef is cooked, add 1 jar spaghetti sauce (48 oz.) and 1 cup water.
In oblong baking dish spread 1/3 of beef/sauce mixture in bottom. Cover with one layer of lasagna noodles. Spread 1/2 of ricotta mix on noodles. Spread 1/3 of mozzarella bag on top followed by 1/3 of beef/sauce mix. Then one more layer of noodles, remaining half of ricotta mix, 1/3 of mozzarella, remaining 1/3 meat mix, one more layer of noodles.
Cover with Saran Wrap and heat on high for 8 minutes. When done, heat at Power Level 5 (or half power) for 30-32 minutes. When done, remove and sprinkle Parmesan Cheese to cover followed by remaining 1/3 mozzarella. Re-cover and let stand for 15 minutes.
I usually use three lasagna noodles per layer - sometimes with four noodles on the top layer.
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