Homemade Lasagna

Not as hard to make as you think!

HomeMade Lasagna

1 Pound Hamburger

1 package of Spaghetti Seasoning…  however I use my own recipe and you can get my Spaghetti Seasoning Mix   HERE

1 can Tomato Sauce

1 can Stewed Tomatoes  (you can use plain  OR  a can of “Italian Seasoned Stewed Tomatoes”)

Olive Oil

Lasagna Noodles  ( I used 12)

Mozzarella Cheese Ball, grated / Cheddar Cheese, grated /Parmesan Cheese  (Kraft, green container)

HOW TO:  oven at 350°   Brown Hamburger.  Drain Fat.

Add Spaghetti Seasoning, Tomato Sauce and the Stewed Tomatoes.    ( I usually cut down the stewed tomatoes as the pieces are kinda big, and I’m not a huge fan of hot lumps of tomato. )   Simmer on Low for a few minutes.  Start boiling a rather large pot of water.  Add about 2 Teaspoons or less of Olive Oil to the water.  When water reaches boiling point, add Lasagna Noodles.  Boil noodles until they are almost fully cooked.  Remember, they will be in the oven for about 45 minutes and will cook there as well.   I usually turn off the pan of meat sauce at this point.

Once the noodles are done, I rinse them in cold water.  I use a colinder and leave them soaking in cold water because it’s just easier to work with cooled noodles vs hot ones.

Layering the Lasagna:  In the 9 X 13 Pan.  Put a couple heaping serving spoons of meat sauce on the bottom.  (maybe 1/2 Cup or less).  Spread thinly.

The next layer is the noodles:   put 4 noodles down covering the long length of the pan  <—–13″—->, then take 2 more noodle and cut them in half and lay them crisscross over the 4 noodles you just placed down.  So now you should have 4 full noodles down and 4 half noodles over them.  Using about half the meat sauce, cover the noodles.

Place a layer of the 3 cheeses Mozzarella, Cheddar and sprinkle the parmesan cheese.  I think i used 2 handfuls of the Mozzarella and Cheddar.  Then sprinkled a thinner layer of the Parmesan.

Repeat the noodle layer.  Top with the remaining sauce.  Repeat the cheese layer.

Bake for 30 minutes at 350°.  Check and if the cheese layer on top is not turning brown, i crank up the heat to 425°.  (just keep an eye on it if you do turn up the temperature.  It may turn brown faster than you think).



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