My family loves lasagna. What’s not to love? You’ve got pasta, sauce, cheese and meat. It’s like heaven on a plate if you ask me. I know there are many different ways on making lasagna like without meat, eggplant, spinach, chicken but I always make it with ground beef and sometimes I add a couple of Italian sausages. I’m a carnivore (not so much of a veggie person) so I cannot eat a lasagna made without meat. It’s the substance I need in a meal.
Back in March, I attended an event that was sponsored by Ragú where I got to meet Molly Ringwald and Marcela Valladolid. It was also where I learned how to make a no-boil lasagna with regular lasgana noodles.
I was surprised because I always bought the no-boil noodles and paid “extra” just so I won’t have to boil. I didn’t like the fact that I had to pay extra just so I won’t have to boil the noodles. Plus, I think you get less noodle for your buck because the noodles are a lot smaller.
The No-Boil Lasagna recipe is very easy and simple to make. I tweaked the recipe just a little bit because it contains some Latino flavor in the mix along with some sofrito, Italian sausage and spices.
WHAT YOU NEED
1 pound of ground beef
2 Italian Sausages (remove casing)
1 or 2 containers (15oz) of Ricotta Cheese (I used one)
1 pound of shredded Mozzarella Cheese
1/2 cup of Parmesan Cheese
2 Jars (1 lb. 10 oz.) of Ragú Old World Style Pasta Sauce
12 Uncooked Lasagna Noodles
Sofrito and your normal spices
HOW TO MAKE IT
1. Preheat your oven to 375°. Combine ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan cheese and eggs in a bowl and mix. Set aside.
2. Heat your pan, skillet or pot (whatever you use to cook meat) and add a tablespoon of olive oil in the pan. Add 2 tablespoons of sofrito and cook the sofrito for a few minutes. Add the ground beef and the Italian sausage into the skillet and mix all together.
3. While the meat is cooking, I normally add all the spices. I use Adobo, a packet of Sazón, cumin, onion powder, garlic powder, pepper, oregano, 2 cloves of fresh garlic and Italian seasonings.
4. Once the meat is ready, you can then add the 2 jars of pasta sauce along with the meat and cook for 5-10 minutes.
5. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce. Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.
Preparation time: 20 Minute(s)
Cook time: 45 Minute(s)
Unfortunately I do not have pictures but the next time I make this (which will be very soon!), I will post it here.
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