Recipe: Mueller's Easy Lasagna (2005)

MUELLER'S EASY LASAGNA (2005)

1/2 pound lean ground beef or sausage, casing removed
1 large onion, diced
2 garlic cloves, minced
2 cans (15-ounce) each tomato sauce
2 cups sliced mushrooms (optional)
1 cup tomato juice or water
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 container (15-ounce) ricotta cheese
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces lasagna noodles, uncooked (9 or 10 noodles)
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided

1. In a large skillet over medium-high heat cook meat, stirring, until lightly browned. Add onion and garlic; cook 3 minutes. Stir in tomato sauce, mushrooms, tomato juice and basil. Bring to a boil; reduce heat and simmer 5 minutes.

2. In a small bowl, combine ricotta, egg, salt and pepper.

3. Heat oven to 350 degrees. Spoon 1 1/2 cups sauce into a 9-by-13-inch baking dish. Top with half the uncooked lasagna, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1 1/2 cups sauce, then remaining lasagna. Top with remaining sauce, mozzarella and Parmesan.

4. Cover tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes longer or until lightly browned. Let stand 15 minutes before cutting.

Makes 12 servings
Source:The Seattle Times newspaper, November 18, 2009