Guess Who’s Back? [Lasagna Recipe]

21 Feb

Back again. Throwback anyone?

Thanks for being so patient while I ran around like a chicken with my head cut off. I have been so busy trying to be a good host for my friend Lars that I have had little time for anything else! I haven’t been to the gym in a week – can you believe that? People from the gym were legitimately calling me to find out if I was okay. You know you’re a gym rat when…

Anyway, I’m back and so ready to get back on the healthy living train. That’s not to say I didn’t have a good time with Lars. I had so much fun showing him around America’s capitol. I took him to Old Town Alexandria for their annual President’s Day parade…

IMG_2054[1]And out for yummy eats…

Chocolate fondue at Bread & Chocolate

Chocolate fondue at Bread & Chocolate

One of the biggest music scenes in D.C. is the jazz circuit on U Street, so one night we went out to Bohemian Caverns to catch a great jazz concert.

IMG_2065[1]And Lars, being American for the day, had deep fried Oreos for dessert.

IMG_2066[1]Excuse the dark photo, the venue was in a cavernous basement with very little light.

One of the things the often comes up when people come to visit is meals out. Aside from breakfast and one dinner at home, every meal we had was at some sort of restaurant. Not only does that get expensive, it can sometimes be difficult to find healthy options.

IMG_2068[1]

Falafel pita with side salad at Busboys & Poet

I didn’t stress about it too much, but I am happy to go back to making my lunches and dinners. The one meal I did make for us at home was a big pan of lasagna. I made it for us on Sunday evening and there are still leftovers in my fridge!

IMG_0904[2]

This recipe is so easy and delicious – classic Italian comfort food.

Classic Italian Lasagna

Makes 16 3″x3″ slices
  • 1 package Trader Joe’s no-boil lasagna noodles (or similar – alternatively, you could use 16 oz. lasagna noodles, cooked)
  • 1 pound ground beef (I used 80% lean, but you could use a leaner meat if you wanted)
  • 1 jar (usually 24-28 oz.) spaghetti sauce
  • 1 14.5-oz. can of tomato sauce
  • 1 14.5-oz. can of diced tomatoes
  • 16 oz. ricotta cheese
  • 12 oz. shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons fresh oregano, chopped into small pieces
  • 2 teaspoons fresh basil, chopped into small pieces
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  1. In large skillet, brown meat; drain and return to pan.
  2. Stir in spaghetti sauce and pasta sauce; simmer 10 minutes while preparing ricotta filling (see below).
  3. Heat oven to 350°F.
  4. In large bowl, stir together ricotta cheese, 1.5 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
  5. Spread about 1/2 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4-6 pasta pieces lengthwise over sauce, overlapping edges. Spread 1/3 cheese mixture over pasta; spread with about 3/4 cup meat sauce.
  6. Repeat layers in the pasta, cheese, meat sauce order. Top with can of diced tomatoes (this will make it look very juicy but don’t worry – most of the liquid will soak in, leaving the lasagna nice and moist); sprinkle with remaining mozzarella cheese.
  7. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake until cheese is lightly browned, ~10 minutes.
  8. Let stand 10 minutes before cutting.

IMG_0905[2]

Buon appetito!

 

 

 

Advertisements

Your turn to share!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: