LAZY LASAGNA
Ingredients
- 1 LB GROUND BEEF OR 1/2 BEEF AND 1/2 GROUND SAUSAGE OR PORK
- 1 LB "OVEN READY" LASAGNA NOODLES YOU WON'T NEED THE WHOLE BOX!
- 28 OZ MARINARA TJ'S ROASTED GARLIC MARINARA
- 1/3 CUP WATER
- 1/3 CUP RED WINE
- 15 OZ RICOTTA
- 16 OZ SHREDDED MOZZARELLA CHEESE
- 1 TEASPOON ITALIAN SEASONING
Instructions
- PREPARE A 9X13" BAKING DISH WITH COOKING SPRAY, SET ASIDE.
- PREHEAT OVEN TO 375 DEGREES.
- START COOKING BEEF (OR BEEF/SAUSAGE/PORK) IN A LARGE SKILLET ON MEDIUM HEAT UNTIL BROWNED. DRAIN FAT IF THERE IS AN EXCESS OR TRY SOAK IT UP WITH SOME PAPER TOWEL. IF THERE IS NOT A LOT OF FAT, JUST LEAVE IT.
- WHILE GROUND BEEF IS BROWNING, POUR 2/3 CUP MARINARA INTO THE BOTTOM OF THE BAKING DISH. TOP WITH AN EVEN LAYER OF LASAGNA NOODLES.
- POUR THE REST OF THE MARINARA INTO THE GROUND MEAT AND STIR. POUR 1/3 CUP WATER AND 1/3 CUP RED WINE INTO THE EMPTY JAR AND SHAKE WITH THE LID ON TOP. POUR ALL LIQUID INTO THE PAN, STIR AND SIMMER TOGETHER FOR 5 MINUTES.
- WHILE MEAT IS SIMMERING, SPREAD 1/3 OF THE RICOTTA ONTO THE LASAGNA NOODLES WITH THE BACK OF A SPOON. THEN SPRINKLE ABOUT 4 OZ OF THE SHREDDED MOZZARELLA ON TOP AND THEN COVER WITH 1/3 OF THE MEAT/SAUCE MIXTURE AS EVENLY AS POSSIBLE.
- TOP THE MEAT SAUCE WITH A LAYER OF NOODLES, AND GENTLY PRESS DOWN.
- REPEAT THESE STEPS TWICE MORE- 1/3 RICOTTA ON THE NOODLES, 4 OZ SPRINKLED CHEESE, 1/3 OF THE MEAT SAUCE EVENLY.
- AFTER YOUR LAST LAYER OF MEAT, SPRINKLE THE REMAINDER OF THE SHREDDED MOZZARELLA ON TOP, COVERING AS EVENLY AS YOU CAN. THEN SPRINKLE WITH ITALIAN SEASONING.
- USING TINFOIL, COVER THE DISH TIGHTLY AND BAKE FOR 30 MINUTES.
- TAKE OFF THE TINFOIL (SAVE FOR COVERING LEFTOVERS!), AND CONTINUE TO BAKE FOR ABOUT 5-7 MINUTES MAKING SURE THE CHEESE IS BUBBLING. YOU CAN WATCH THIS STEP SO IT DOESN'T OVER BROWN.
- REMOVE LASAGNA AND LET IT REST FOR 15 MINUTES, THIS WILL HELP WITH CUTTING INTO IT MORE CLEANLY.
- GARNISH WITH FRESH BASIL AND SERVE WITH GARLIC BREAD AND A GREEN SALAD.
Notes
SLIGHTLY ADAPTED FROM: MOM ON TIME OUT