Who doesn’t like Lasagna? Now that I have completed my internship hours and completed my second Master’s level counseling major, I have a bit more time to cook. I’ve been wanting to make Lasagna for a while and this one turned our perfect. Feel free to mix up the ingredients (add/remove what you like).
I start by mixing together all the stuffed ingredients while the water boils for the Lasagna noodles. You will cook 12 noodles.
Preheat the oven to 350 degrees F.
Stuffed ingredients: 1 pound ground beef (sauteed with a medium onion, Italian seasoning, salt and pepper), 1 container low-fat ricotta cheese, 1/4 cup whipped cream cheese (optional), 1 package frozen chopped spinach (defrosted), 1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese, 1 egg, garlic powder, salt and pepper.
When the pasta is done cooking, drain it and lay flat on aluminum foil.
Once the stuffing mixture is ready, spread it on the Lasagna noodles (see below):
Next, add sauce to the bottom of the Lasagna pan and lay the stuffed rolls in the pan as seen below:
Once there are 4 rows of 3 rolls each, top the pasta rolls with the rest of the sauce (you may need another bottle/can depending on what kind of sauce you choose to use – we enjoy Classico’s caramelized onion and roasted garlic. Top with 1/4 cup mozzarella cheese and some shredded Parmesan cheese.
Finally, bake the Lasagna at 350 degrees F for 30 minutes (covered). Bake for 15 minutes more (uncovered). I often make a slight cone shape over the Lasagna so that the cheese doesn’t stick to the foil. Let cook for 10-15 minutes and serve!