I don't know who Virginia is, but I love her recipe! I found this on the back of the Skinner lasagna box years ago & have been using it ever since. The cooking procedures stay the same but I have some additions & changes that I have made over the years to make my family think I've done something new--little do they know . . .
All of my changes are in red, so you can see the original & your options all together. Ciao!!
1 lb Ground beef (ground turkey or cut meat amount in half if loading up veggies)
1 32 ounce jar spaghetti sauce (add chopped mushrooms, bell pepper, zuccinni, etc)
1 ½ cups water
15 ounces ricotta or small curd cottage cheese
12 ounces shredded mozzarella cheese or Monterey jack cheese, divided
½ cup grated parmesan
2 eggs
¼ cup chopped parsley (add fresh garlic)
1 teaspoon salt
¼ teaspoon pepper
8 ounces uncooked lasagna noodles (use whole wheat noodles)
Preheat oven to 350 degrees.
Brown & drain beef in 3 quart saucepan, add sauce and water, simmer about 10 minutes.
In medium bowl - stir together ricotta, half of mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
In a 13x9 baking dish, pour about 1 cup sauce in bottom.
Layer 3 uncooked lasagna noodles on top of sauce; top with about 1/2 of cheese filling and 1 1/2 cups sauce.
Repeat layers of noodles, filling and sauce. Top with a layer of noodles and remaining sauce.
Cover with foil and bake for 45 minutes. Remove foil; bake another 10 minutes.
Allow to stand for 15 minutes, to make cutting easier.
All of my changes are in red, so you can see the original & your options all together. Ciao!!
1 lb Ground beef (ground turkey or cut meat amount in half if loading up veggies)
1 32 ounce jar spaghetti sauce (add chopped mushrooms, bell pepper, zuccinni, etc)
1 ½ cups water
15 ounces ricotta or small curd cottage cheese
12 ounces shredded mozzarella cheese or Monterey jack cheese, divided
½ cup grated parmesan
2 eggs
¼ cup chopped parsley (add fresh garlic)
1 teaspoon salt
¼ teaspoon pepper
8 ounces uncooked lasagna noodles (use whole wheat noodles)
Preheat oven to 350 degrees.
Brown & drain beef in 3 quart saucepan, add sauce and water, simmer about 10 minutes.
In medium bowl - stir together ricotta, half of mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
In a 13x9 baking dish, pour about 1 cup sauce in bottom.
Layer 3 uncooked lasagna noodles on top of sauce; top with about 1/2 of cheese filling and 1 1/2 cups sauce.
Repeat layers of noodles, filling and sauce. Top with a layer of noodles and remaining sauce.
Cover with foil and bake for 45 minutes. Remove foil; bake another 10 minutes.
Allow to stand for 15 minutes, to make cutting easier.
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