Confession: I’m not much of a cook. Christopher does most of the cooking around here (HOW did I get so lucky?!). But lately I’ve had a hankering to cook up a storm! Within the past week, I’ve made enchiladas, homemade salsa, and lasagna — and they’ve all been delicious, if I do say so myself.
I was especially excited about my lasagna, which turned out to be just scrumdiddlyumptious. I used a McCormick recipe, but made changes to it to accommodate the ingredients I had available. Here’s my recipe:
- 1 15 ounce container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg beaten
- 3 cloves minced garlic
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon parsley flakes
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 13 ounces spaghetti sauce (I used basil tomato)
- 1/4 cup water
- grated Parmesan cheese
- Preheat oven to 350 degrees.
- Mix the ricotta cheese, a 3/4 cup of the mozzarella cheese, the beaten egg, minced garlic, Italian seasoning, parsley, salt, and pepper in a large mixing bowl.
- In a medium-sized mixing bowl, pour the spaghetti sauce and the water. Mix well.
- In an 8×8-inch baking dish*, spread about 1/2 cup of the spaghetti sauce in the bottom. Top with lasagna noodles (because of the size of my dish, I had to break the noodles up to make them fit right). Spread half the cheese mixture on the noodles.
- Repeat with another 1/2 cup sauce and noodles, and top with the remaining half of the cheese mixture.
- Add another layer of noodles and spread the remaining sauce on top.
- Sprinkle the remaining 1/4 cup mozzarella cheese and sprinkle Parmasan cheese on top.
- Cover the baking dish with foil.
- Bake the lasagna for a 1/2 hour. Check it to see if the cheese is melted and the noodles are tender. Keep baking until the noodles are done. Mine ended up baking for around an hour.
*This recipe makes 6 servings. I cut the recipe in half because it’s just Chris and me, but if you need to double it, use a 9×13-inch baking dish.
YUM! Enjoy this delicious lasagna!