Lasagna Noodles Nonstick cooking spray

Lasagna Noodles Nonstick cooking spray

Ingredients:
8 ounces dried lasagna noodles, uncooked
15 ounces ricotta cheese

Directions:
11⁄ cups freshly grated Parmigiano-Reggiano cheese
2
11⁄ cups Romano cheese, freshly grated
2
2 cups grated mozzarella cheese
1. Add the ground beef, onion, and garlic to a deep 31⁄-quart nonstick skillet or
2
large saucepan over medium heat. Stir-fry until the hamburger is browned and the
onion is transparent. Drain off and discard any excess fat. Stir in the tomato juice,
mushrooms, tomato paste, Worcestershire sauce, oregano, parsley, salt, and
pepper. Bring to a simmer, lower the heat, and simmer uncovered for 30 minutes,
stirring occasionally.
2. Preheat oven to 350°F.
3. To prepare the lasagna, treat a 9" × 13" nonstick baking pan with nonstick spray;
layer half of the noodles, half of the hot prepared sauce, half of the ricotta, half of
the Parmigiano-Reggiano, half of the Romano, and half of the mozzarella cheese
and then repeat in another layer in that order. Cover with aluminum foil and let
rest for 30 minutes.
4. Leave the aluminum foil cover in place and bake for 40 minutes. Remove the foil
and continue baking for 15 minutes. Remove from the oven, cover, and let stand
20 minutes before cutting.
Baking a Better Lasagna
This recipe tastes best if you make the sauce in advance and refrigerate it
for a day or two so the flavors can blend; the added bonus is that then when
you’re ready to prepare the lasagna, technically you’ll only be using that one
pot (well, baking pan) to make your meal.
CHICKEN AND NOODLES
This Chicken and Noodles is great served over mashed potatoes or warm biscuits,
or with crackers.
Yields 6 servings