Lasagna

It may not look quite the way it's supposed to but I wonder if it's because I like to eat my food hot - if you put it in the fridge well then it comes out in perfect set layers.  Like it much matters - it tastes yummy.  They say classic lasagna takes all day to make...why do they say that.  Just that you need to cook up those noodles first before you bake.  All in all probably takes 75 minutes total.  Might be awhile, but it's lasagna...come on that's totally worth it. =)

8oz pkg lasagna noodles
1 lb ground beef
2 15 oz containers of ricotta cheese
4 cups pasta sauce
2 eggs slightly beaten
2 cups (8 oz) shredded mozzarella cheese (divided)
1 cup freshly shredded parmesan cheese (divided)

Preheat to 350. Get those noodles cooking.  I always end up boiling them longer than the box says as they are almost crunchy yet if I were to only cook them that long.  Anyhow cook to your liking.  Then drain. Meanwhile cook and drain your beef.  Then add your pasta sauce to the beef.  If you use the cans of sauce like I do you'll need 1 full can and 1/3 of another (plan on making spagetti later in the week or use this sauce on pizza - it's good).  I use the actual pasta sauce rather than spagetti sauce but whatever you want.  Or make your own.  I'd do that but then we have all those extra ingredients that I don't normally have on hand issue.  Meanwhile back in the kitchen;  Mix your ricotta, eggs, 1 1/2 cups of mozzarella and 3/4 cups parmesan.  Once everything is ready you can start layering.  Get yourself the 9x13 pan.  First up is 1 cup of the meat sauce.  Then, 1/3 of the lasagna noodles.  Spread 1/2 the cheese mixture on top of the noodles and top that with 1/3 of the meat sauce.  Repeat...noodles, cheese mix, sauce.  Top with the last of the noodles and the remaining meat sauce.  Cover with foil and bake for 40 minutes.  Uncover and sprinkle with all that extra cheese you saved without eating - 1/2 cup mozzarella and 1/4 cup parmesan.  Bake an additional 10 minutes or until cheese is it's bubbly goodness.  Remove and let stand for 15 minutes (I never do this part cuz I'm hungry by now dang it!)  Cut to giant portions and eat and enjoy!

I find this to be a bit much on the cheese side - not that I'm complaining...but it's ricotta overboard so what I'd do is add 1-1/3 or 1-1/2 containers and then use the remainder in making that blueberry triffle for dessert.

I prefer to use Italian sausage instead of just plain beef but you could substitute ground turkey or chicken too I suppose.  Had been using ground turkey Italian sausage thinking it was healthier cuz it's turkey dang it...well I compared it to the pork sausage I had in the freezer and they were practically identical.  Turkey was higher in sodium and in protein but otherwise fat and calories were the same.  Interesting.  Turns out if you just buy ground turkey - that is adding all the skin and dark meat which adds to your unhealthiness, so you need to be on the lookout for ground turkey breast specifically or extra lean ground turkey.  And beefwise you are to buy in the 90s rather than the 85/15 kind - first number is fat free percent and second is fat percent I think.  So, you want the first number to be highest and second to be lowest.  Basically whichever is most expensive is healthier probably too! =)

I wanted to try a spinach lasagna but didn't have any spinach and wanted lasagna now! I'm thinking chopped up in the cheese mix.  Luckily for me I love Italian food so I'll try again...course I also love Mexican, and Chinese, and American, and Greek, and.....=)