-
1
Turn on the oven to bake setting, 350 degrees (175 C.).
-
2
In large skillet over medium-high heat, cook meat, stirring, until lightly browned.
-
3
Drain off the grease.
-
4
I used the styrofoam plate that the hamburger came in to catch the grease from underneath the strainer.
-
5
When the grease hardens in about an hour, throw out the syrofoam plate, grease and all.
-
6
Saves a plumber bill in the future.
-
7
Add onion and garlic; cook 3 minutes.
-
8
Stir in tomato sauce, mushrooms (optional), tomato juice (or water), and basil.
-
9
Bring to a boil; reduce heat and simmer for 5 minutes.
-
10
In small mixing bowl, combine ricotta cheese, egg, salt, and pepper.
-
11
Spoon 1-1/2 cups (350 ml) meat/tomato sauce into 13 x 9 x 2 inch baking dish.
-
12
Top with half the UNCOOKED lasagna noodles, all the ricotta cheese mixture, 1 cup (225 ml) mozzarella cheese (half the package), 1/2 cup (125 ml) parmesan cheese, 1-1/2 cups (350 ml) meat/tomato sauce, then the remaining lasagna noodles.
-
13
Top with remaining meat/tomato sauce, mozzarella cheese, and Parmesan cheese.
-
14
Cover tightly with aluminum foil.
-
15
Bake in 350 degree (175 C.) oven for 45 minutes.
-
16
Set a timer for 45 minutes, then clean up the kitchen which is strewn with splattered tomato sauce, egg shells, and cutting board residuals.
-
17
Remove foil; bake 15 minutes longer or until lightly browned.
-
18
Let stand 15 minutes before serving.
-
19
To use prepared spaghetti sauce: In first step, omit onion, garlic, tomato sauce and basil.
-
20
Add 1 30 oz (840 grm).
-
21
jar prepared spaghetti sauce with the mushrooms (optional) and tomato juice (or water) to browned meat.
-
22
Complete as directed.
