Recipe for Success: Easy Two Layer Lasagna
Happy National Lasagna Day! You bet we weren’t going to miss this opportunity to share a recipe for success! This month Sherry, our compliance officer, brings you her Easy Two Layer Lasagna!
INGREDIENTS
- 2 lbs. Hamburger
- 1 Sweet Onion – diced small
- 1 Red Pepper – diced small
- 8 oz. of Mushrooms – sliced
- 3 cloves of garlic – minced
- 1 T. Italian Seasoning
- 1 T. Oregano
- 1 tsp. Paprika
- 1/2 tsp. Red Pepper Flakes (optional)
- Salt and Peper to Taste
- (2) cans Italian Style Diced Tomatoes
- (2) 24 oz Jars of Your Favorite Spaghetti Sauce
- (1) box Barilla Oven Ready Lasagna Pasta (do not pre-cook)
- 2 c. Parmesan Cheese (shaker kind is fine)
- (1) 16 oz Ricotta Cheese
- 4 c. Mozzarella or Italian Cheese – divided into one and three cups
*This recipe is very forgiving, and the meat and vegetables can easily be substituted for ground turkey or other veggies you prefer.
DIRECTIONS
1. Place the first ten ingredients in a large pan and cook over medium heat until the hamburger is cooked and the veggies are soft. Drain any grease from meat.
2. Add the Italian Style diced tomatoes and spaghetti sauce to the hamburger mixture.
3. Combine the parmesan cheese, ricotta, and one cup of the mozzarella or Italian cheese in a bowl. Mix well. Optionally, you can add Italian seasoning to the cheese at this point as well.
4. Spray a 9 x 13 pan banking pan with cooking spray and begin layering as follows:
- 1 c of the hamburger mixture – spread thin over the bottom of the pan
- Layer of Lasagna Pasta
- Layer of half of the remaining Hamburger Mixture
- Layer of the Cheese Mixture
- Layer of Lasagna Pasta
- Layer of the remainder of Hamburger Mixture
- Layer of 3 cups of the Italian Cheese (It is Wisconsin, may have used more!)
5. Bake at 350 for 1 hour or until the lasagna is hot, bubbling, and slightly brown on top.
6. Let rest for 15-20 minutes before cutting.
7. Serve with garlic bread and enjoy!
