Friday, February 19, 2010

Wizards (Lasagna)

I'm watching a really bad 70's movie called "Wizards" and I figured I could use this down time to write about a quite tasty meal I made last week. On Monday I made lasagna for the first time ever. What made me decide to make it? I had some cupcakes coming my way and I figured it was the least I could do to make dinner. I had lasagna noodles from one time when they were on sale. I had half a pound of venison and then went to the store for half a pound of ground beef. I also had all the cheese left over from my trip to New Harmony, Indiana. I made mozzarella, ricotta and cream cheese. All delicious. Anyways, the lasagna.

I used no boil noodles which was awesome. You just layer all the ingredients with the hard noodles in there and then bake it. The juices from the meat and the sauce allow the noodles to cook and come out quite tasty. Honestly, I ate it so much that I got really sick of it.

Here's the recipe.
1 oz box of Barilla no boil lasagna noodles
1 pound of ground beef, browned and drained
2 eggs
1 container (15 oz.) ricotta cheese
1/2 cup Parmesan cheese
2 jars of spaghetti sauce
4 cups of shredded mozzarella cheese

Preheat oven to 375*.

Mix eggs, ricotta, 2 cups of the mozzarella and parmesan cheese together.

In a 9x13 pan, cover the bottom with 1 cup of spaghetti sauce.

Layer: 4 noodles (slightly overlapping), 1/3 of the ricotta mixture, 1/2 the meat, 1 cup ricotta cheese and cover with 1 cup of the sauce.

Layer: 4 noodles (slightly overlapping), 1/3 of the ricotta mixture, and cover with 1 1/2 cups of the sauce.

Layer: 4 noodles (slightly overlapping), remaining ricotta mixture, remaining meat, and cover with 1 cup sauce.

Layer: 4 noodles (slightly overlapping), remaining sauce and 1 cup of mozzarella cheese.

Cover with foil and bake for 50-60 minutes.

Uncover for about 5 minutes so the cheese on top can brown. Let stand for 15 minutes before serving.

If the pan is shallow, only do 3 layers. I kinda made up how it all went together because I didn't have the full sauce requirements or standard cheeses. The mozzarella didn't melt well because it was homemade. It was really good for a first try at lasagna. I'd make it again.