I know what you’re thinking. What is this, a food blog? Well, I guess it is sometimes. This blog is for a little bit of everything, and I’ll get back to school stuff soon. I’m so excited about this lasagna recipe, I just can’t hide it. I know, I know, I know, I know, I know I want to….oh wait. That’s a song. Sorry, I’ll try to focus. I want to share with you all a recipe I found that Vitamin D. declared “the best he’s ever had.” And trust me, compliments like that don’t get doled out willy-nilly around here.
Neither Vitamin D. nor I enjoy ricotta cheese. He doesn’t like cottage cheese either, so finding a lasagna recipe that we both like is difficult. So difficult, in fact, that I haven’t even tried to make lasagna for him because I knew he wouldn’t like it.
I looked around for a good ricotta/cottage cheese-free recipe and happened upon this one. And for once I didn’t get it from Pinterest! This is a recipe that this woman’s grandmother used to make. It is so simple. Just 1 lb. ground beef (I used turkey), 32 oz. pasta sauce, 1/4 cup water, 9 or 10 uncooked lasagna noodles, and 3 cups mozzarella cheese. I used slices of fresh mozzarella instead of the shredded cheese it called for. Brown the meat then add the sauce and water. Layer it up (1/2 the meat mixture, 9 noodles, half the cheese, repeat), cover tightly with foil and bake at 350 degrees for an hour. It was actually so easy I was done with it before I could remember to take a picture, and we were so hungry (and it was SO GOOD) that we had eaten an entire row before I could take a picture. But here are the remains of the lasagna:
And, as I’ve mentioned before, I always need a good base recipe before I can go “off book.” This is a good place to start. D. suggested adding veggies next time, I thought I could use more ground turkey, too. And it will be great on those cold fall nights that are coming up.