If you’re anything like me, you wouldn’t think about turning on the oven in the middle of summer, except for when there’s a mad craving for comfort food greater than the rising temps!
- 1 lb. ground sirloin
- One 24 oz. jar of traditional pasta sauce (recommended: Francesco Rinaldi)
- One 8 oz. bag of shredded whole milk Mozzarella cheese (recommended: Sorrento)
- 1 pint whole milk Ricotta cheese (recommended: Sorrento)
- 9 strips of lasagna noodle, about 10 oz., plus 1-2 more for breakage
- Salt and pepper to taste
- 1 Tablespoon of garlic powder
- Preheat oven to 350'.
- Bring a large pot of salted water to a boil. Add noodles one by one and cook according to package directions.
- While the pasta cooks, place ground meat in a large sauce pan over medium-high heat, brown well. Drain.
- Add 1 cup of the pasta sauce to the meat. Season with salt and pepper to taste and add the garlic powder. Reduce heat to low and continue to simmer covered.
- Drain pasta and keep in colander covered with a kitchen towel
- Spread 1/4 cup of pasta sauce in a 13 x 9 baking dish.
- Begin to layer: three strips of pasta noodles, 1/3 cup meat sauce, 1/3 ricotta, 1/3 mozzarella cheese. Repeat once more ending with a layer of noodles.
- Spread the remainder of pasta sauce over the noodles and cover with the remainder of mozzarella cheese.
- Place in oven uncovered and bake for 20-30, or until bubbly and browning around the edges.
- Let cool slightly, serve.
It is 79º degrees outside on a beautiful Sunday afternoon with zero humidity. The longing for my meat lasagna has taken over. In three simple steps you can make this dish any time of the year.
Beginning with cooking the pasta, making the meat sauce (not from scratch though, we’re taking shortcuts) and assembling it all together! Trust me, you will not be skimping on flavor. This dish will satisfy even the pasta connoisseur in your family!