You can make this in a large 9×13 pan and feed a crowd, or have leftovers for the week’s lunch, or you can even make it in 2 smaller pans and freeze one for later!
It starts with the meat sauce that’s full of flavor from peppers and onions and easy to throw together. It’s basically a beefed up (literally) jarred sauce. 🙂
The ricotta cheese sauce is put together with mozzarella and eggs (to keep it from running) and it makes this lasagna so decadent and yummy!!
Ingredients :
- 1 box lasagna noodles
- 2 tbsp olive oil
- 1.5 - 2 lbs ground beef (you could also use turkey)
- 1 small yellow onion (finely chopped)
- 1/2 green bell pepper (finely chopped)
- 3 large garlic cloves (finely chopped)
- 2 tsp salt
- 1 tsp black pepper
- 32 ounce jar of marinara sauce
- 32 ounces ricotta cheese
- 2 large eggs
- 2 cups mozzarella cheese (plus about 1/2 cup extra for topping)
- 12 slices of provolone cheese
Instructions :
- First pre-heat your oven to 375 degrees. We won't be boiling any noodles (hallelujah) so you can get right to the sauce!!
Making the Sauce
- Heat the olive oil in a large skillet over medium/high heat and add in the meat, onion, pepper, garlic, salt, and pepper. Cook until the meat is completely browned. (about 5-7 minutes)
- Drain the beef (if necessary) then turn off the heat and add in the marinara sauce. Stir to combine.
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get full recipes : cocoandash.com
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