Perfectly Portioned Lasagna
Servings: 12
Equipment
- 2 baking sheets
- 9x13 glass dish
Ingredients
- 12 lasagna noodles
- 1 24oz jar of prego
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp garlic salt
- 1 15 oz container of ricotta cheese
- 1 1/3 cup grated parmesan cheese
- 4 cups shredded mozzarella cheese
- 1 egg
- 3 tbsp chopped parsley
- 2 lb ground beef
Instructions
- Cook lasagna noodles in a large pot of water until al dente, according to package directions.
- While the noodles cook, lightly beat an egg in a medium size bowl. Add ricotta cheese, pepper, salt, and garlic salt and mix well.
- Then add in 1 cup grated Parmesan, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley. Stir until mixed and set aside.
- Lay out cooked lasagna noodles on 2 baking sheets. (Be sure to not let the noddles cool too much because they'll start to stick) I rinse the noodles with cold water.
- Cook up your ground beef and sauce. Stir until warm. Then set aside.
- Preheat Oven to 350 degrees Fahrenheit
- Spread enough pasta sauce in the bottom of a 9x13 glass pan to lightly coat. Set aside.
- Evenly spread a thin layer of cheese mixture down the center of each noodle.
- Spread a spoonful of the meat sauce down each noodle, on top of the cheese mixture.
- Roll each noodle up, and place seam side down in prepared baking dish.
- Top the roll ups with remaining sauce.
- Sprinkle with remaining 2 cups of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
- Loosely tent with aluminum foil and bake for 35 minutes.