Homemade Lasagna

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Time for the second recipe in the Bachelor Meals series.  This is a really easy dish that lasts for a nice long time either in the fridge or wrapped up in the freezer. When I make this, it usually lasts for a week of meals opposite our protein heavy gym night meals.  The secret to the ease of this recipe is the use of no-boil lasagna noodles. Those bad boys turned this meal from a “holidays-only” to a “weeknight” meal.

For the record, this is how I make my quick, weeknight lasagna.  I’ve made the completely from scratch (including sauces), true authentic lasagna.  It’s a pain in the tush and takes forever so I tried to simplify it.

Since there are a bunch of steps, I took pictures on the way, as a guide of sorts.  Start with cooking the ground meat that will be filling this lasagna, be it ground beef, pork, turkey or chicken.  Here I’m using ground turkey. Cook it up with the diced onion, garlic and optional fresh pepper (optional, even for me).  Prep a 14″ by 8″ glass or metal pan coated with a spray of oil.  Take a quarter of the sauce and coat the bottom of the pan.

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Next, place four of the no-bake noodles.

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Then scoop on the ricotta mixture evenly like below.

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Spread out the ricotta evenly with a fork like so. Do this for each addition of ricotta.

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Now, add about half of the ground meat and if you want, some mozzarella cheese.  (Food has been a little rich around the house recently so I decided to leave it out.)

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Now, lay down four more sheets of the noodles.

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Add another one-third of the sauce, coating every square inch of the noodles. (This is where the noodles get their moisture from to expand while baking.) Make sure you completely cover each of them with sauce or you’ll end up with crunchy noodles. True story.

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Now it’s time to build the next layer. Time to add more ricotta cheese.

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And the second half of the ground meat. (Plus cheese, if desired.)

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Layer on the last four of the noodles.

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Cover the noodles with the last bit of sauce.  (Almost there!)

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Time to pile on the mozzarella cheese.
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Now cover with aluminum foil and its ready for your oven.  Preheat to 375 degrees F.

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Pop this baby into the oven for about 25 minutes, you can take the foil off after that for an additional 5 minutes to brown the cheese (or not for results that look like below).

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Now, let it sit for 5-10 minutes to let everything cool just enough that it’s not a liquid mess when trying to serve.

There you have it, a step-by-step tutorial of how to make my weeknight lasagna.  I hope you are brave enough to try it out. Let me know in the comments below!

 Homemade Lasagna
Depending on size of slices, comfortably makes 8 servings

Ingredients

  • 1 package ground turkey (cooked)
  • 1 cup onion, diced
  • 3-4 cloves of garlic
  • 1 cup of peppers diced (optional)
  • 1/2 tsp red pepper flakes, optional
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 8 oz container of ricotta cheese, fat free preferred
  • 2 eggs
  • 1 tbsp granulated garlic
  • 1 tsp dried oregano
  • 1 package of mozzarella cheese, separated
  • 3/4 cup of Parmesan cheese, separated
  • 1 32 oz can of crushed tomatoes, with basil preferred
  • 1 box of oven-ready lasagna noodles

Saute in a large skillet or pot the diced onion, (peppers) and garlic until soft, add ground meat and spices until thoroughly cooked. Let cool while preparing next steps. In a medium-sized bowl, combine ricotta cheese, eggs, spices, 1/2 cup Parmesan cheese and 1/2 cup of mozzarella cheese (optional) and mix until smooth. Prep a 14″ by 8″ glass or metal pan coated with a spray of oil.  Take a quarter of the sauce and coat the bottom of the pan. Next, place four of the no-bake noodles and scoop on the ricotta mixture evenly.  Add about half of the ground meat and mozzarella cheese, optional. Lay down four more sheets of the noodles and cover with the second-third of sauce. Repeat layering ingredients a second time, then add the last layer of noodles and sauce.  Top off with mozzarella and Parmesan cheese and cover with aluminum foil to bake.  Preheat to 375 degrees F and bake for about 25 minutes. (You can take the foil off after that for an additional 5 minutes to brown the cheese). Let it sit for 5-10 minutes to let everything cool then serve and enjoy!

 

Copyright – The Trial and Error Kitchen

 

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