Omg omg omg this lasagna.
Normally lasagna isn’t something people get excited about. It’s sorta like meatloaf. It’s just an American dinner staple that no one really loves (anyone?), but we make it anyways. (Side note: I actually can’t stand meatloaf and refuse to eat it, but it was a good example, right?!)
I will never think of lasagna the same way again! This recipe is too good.
We can all blame this recipe on my mom. You see, both of my parents are rockstar cooks. I hope that they open a restaurant some day so people can enjoy their food on a regular basis. However, the one thing my mom swears she can’t get right is lasagna. She said it’s either too runny, watery, dry, meaty, cheesy, etc. I set out to make my own version of lasagna in the hopes that it would be a success and it was! And it’s so easy to put together and doesn’t take too much time to bake, making it the perfect weeknight meal.
Weeknight Lasagna – for two!
Slightly adapted from my momma
Serves: 2, with possible leftovers
- 1/2 box of lasagna noodles
- 4 oz. of ricotta cheese (1/2 a standard container)
- 1 egg
- 1 lb. ground beef
- 1 can whole tomatoes
- 1 can tomato paste
- 1/2 cup provolone cheese
- 1/2 cup mozzarella cheese
- 1/2 tsp. oregano
- 1/2 tsp. basil
- Pre-heat oven to 350 degrees
- Boil noodles according to package instruction
- Brown ground beef, drain fat
- Add whole tomatoes (crush in hands first) and tomato paste
- Add oregano, basil, salt and pepper and heat for 10-15 minutes on medium heat
- Meanwhile, stir egg and ricotta cheese together
- Layer lasagna, starting with meat sauce first in a small baking dish (I use this 9×6 baking dish, which I absolutely love!)
- Then add noodles, ricotta cheese, mozzarella cheese and provolone cheese, and more meat
- Layer one more time
- Finish with a layer of meat sauce
- Bake for 30-40 minutes at 350 degrees
- Take out of oven and turn oven to 500 degrees
- Sprinkle with additional cheese and bake until melted and bubbly (I like ours to be a bit brown on top – extra bubbly!)