Easy Recipe

Lasagna Recipe

Easy Lasagna
8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped onion
8 ounces mushrooms, optional
1 jar (about 16 ounces) spaghetti sauce, your favorite
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled
1 1/2 cups ricotta cheese
2 cups shredded Monterey Jack cheese
3/4 cup grated Parmesan cheese

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna at 350° for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.

The first thing I did when cooking the lasagna was cut all of the proportions in half, since I was cooking it with my mom and there are only two of us, so a meal meant for 6 to 8 would be too much. We cooked it without a hitch and it turned out great. I think that it was especially good for me since I cooked it, and I had never cooked lasagna before and was proud of my abilities. I really like cooking and since this was so easy, I think that I will make it again soon, because lasagna is one of my favorite meals that I don't get to have often due to difficulty.