I tell ya, sticking to a routine is my buffalo.
As hard as I try, I can’t seem to work the same hours each day. And when I just start getting on a roll, whipping out some great work, it’s dinner time.
And it’s the same story every day: drop what I’m doing and put together some dinner. I should have learned my lesson by now but I guess I’m a slow learner.
So when it comes to cooking – one of life’s necessary evils and my absolute most-despised chore ever – I have to be creative.
Tonight I’m making yummy lasagna and a salad. Simple, easy and has my quick little twist in it.
This is so easy to make, I can whip this out after a super busy day working.
Here’s How I Make My Yummy (and easy) Lasagna:
Note: This recipe is perfect for a 7×11 pan but if you want to build a bigger lasagna then just add more meat and cheese and cook a few more noodles.
What You’ll Need:
- a 7×11 baking dish.
- a pound of ground beef
- one jar of spaghetti sauce
- 6 lasagna noodles
- one clove garlic, chopped up finely
- a big handful of chopped onion
- about 9 green olives, cut into thirds (optional but they add a nice flavor)
- a pack of grated mozzarella cheese
- 16 ounces of ricotta cheese
- a few sprinkles of grated parmesan cheese (or more if you like this cheese)
This takes about 20 minutes (including the time it takes to boil the water for the noodles) and is the most boring part. Told you I hate cooking 🙂
First I get the noodles cooking. Sometimes I use those oven-ready noodles but I still cook them just to soften them up. I find that they stay a bit crunchy and the sauce is too thin if I use them the way they are intended to be used.
While the noodles are cooking I brown the beef in a pot.
I then chop my garlic and onion and add to the beef.
When the beef is brown I add the jar of spaghetti sauce. Ta-da…beef sauce is DONE.
By now the noodles are done.
Building the Layers:
This is the fun part. At least for kids. And it takes about 10 minutes.
First, I like to spread just a bit of the beef sauce onto the bottom of my 7×11 pan. Not too much, just enough so the noodles won’t stick to the bottom.
I then put 3 of the lasagna noodles down in the pan and cover with about half the beef sauce. Now I plop down a few spoonfuls of ricotta cheese and smear it around, sprinkle on some mozzarella and parmesan cheese , and drop some of the green olives on top of the cheese.
Now comes the second layer of noodles. The last 3 of them. Repeat what you
did with the sauce, cheeses, and olives, adding as little or as much as you like.
There, the lasagna is made.
To cook it, cover with foil and put in a pre-heated 400 oven for about 20 minutes. Just enough time to heat it through. Remove the foil and let it bake another 10 minutes or so, just so the cheese gets a little crusty but not hard.
Ummm…this really is yummy. Serve with a salad and you have a good hearty meal that’ll offer leftovers.
UPDATE: Several years ago I had a scrumptious chunk of lasagna that had spinach between the layers. Now THAT was good. Not good enough for my family, though, so I use olives instead.