Happy Foody Friday, Pioneers!
Today, I’m bringing you a simple lasagna recipe. I’m not the biggest fan of ricotta cheese or cottage cheese, but I found a way to incorporate ricotta cheese in a way that truly allows me to enjoy the dish.
1 15 oz. container of Ricotta Cheese
1 cup of grated Parmesan Cheese
2-3 cups of shredded Mozzarella Cheese
2-3 teaspoons of Italian seasoning
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of pepper
Pasta sauce (I used a mixture of Tomato and Basil pasta sauce and Meat pasta sauce)
One box of oven ready lasagna noodles (I used almost the whole box and cut the noodles in half so they could fit into the pan)
Preheat the oven to 350 degrees.
While the oven is preheating, start to cook your meat (I kept it simple and used garlic powder, onion powder and pepper). When the meat is finished cooking, drain it and add it to the pasta sauce.
In a separate bowl, mix the ricotta cheese, mozzarella cheese, parmesan and Italian seasoning together.
Spread one cup of pasta sauce onto the bottom of your baking dish. This ensures that the noodles won’t be dry and won’t stick to the bottom of the pan.
Top the sauce with a layer of lasagna noodles.
Add the ricotta cheese mix on top of the lasagna noodles.
Repeat the layers in that order – sauce, noodles and ricotta mixture.
When you are out of the ricotta mixture, cover the rest of the dish with remaining noodles and sauce.
Top with cheese. I used the remaining shredded mozzarella cheese.
Bake for 45 minutes.
Let stand for 5-10 minutes and enjoy!!
Until next time, remember to sparkle.