You could have this Lasagna today, I used to be able to...but, I would never have the time to now-a-days. After home schooling my daughter, taking care of my baby boy, getting the house somewhat clean, I would never be able to make a lasagna and have it on the table by 5-6pm. I'm lucky if my kitchen floor gets mopped. So, after the kids get their baths, and are all tucked into bed, I prepare tomorrow's lasagna, before I get ready for bed myself. Homemade Lasagna is so delicious...but being a home school mom, really who has the time? So, I make it up in the night before!
Here is what you need:
2 TBS extra virgin olive oil
1 pound of lean ground beef, or turkey
1 onion chopped
2 garlic cloves minced
1 jar of tomatoes...preferably canned fresh from someone's garden! It tastes so much better than what you would buy from the store. But, a store bought can of whole tomatoes will do! ;)
1 TBS chopped fresh parsley
2 tsp dried oregano
2 large eggs
1 pound of ricotta cheese or if you like using cottage cheese you can!
1/2 cup fresh chopped basil
1/2 package lasagna noodles
3 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese. Or I like to use Parmigiana Reggiano
Use a 13 x 9 baking dish (the normal size cake pan).
Boil noodles as directed on package.
Heat oil in a large sauce pan. Add beef, onion, and garlic to hot oil, breaking up the meat. When beef is browned and onions are soft, add tomatoes breaking each tomato with your hand. Add Parsley, and oregano and bring to a simmer. Cook stirring often for about 20 minutes.
Meanwhile in a large bowl mix Ricotta or cottage cheese, eggs, basil, and salt and pepper to taste.
Pour 1/2 cup of sauce into the bottom of the baking dish.
Place a layer of cooked noodles on top. Spread half of ricotta mixture on noodles. Sprinkle 1 cup of shredded mozzarella and 1/4 cup Parmesan cheese on top. Then pour 1/2 of the sauce on top. Repeat with noodles, ricotta, cheese and sauce leaving a little of each left. Finish with remaining noodles, sauce and cheese.
If eating tonight skip next step.
Cover and place in refrigerator for up to 24 hours.
Pre heat oven for 375 F. Bake covered for 30 minutes and then bake uncovered for another 30 minutes.
Let stand for 10 minutes before cutting.
Serve with garlic bread and salad!