Sometimes we all want to indulge ourselves in the ultimate Italian casserole… Lasagna. But it just seems so intimidating and so time consuming. This simple recipe brings it down to earth and is oh so yummy!
This lasagna dish may be made either with traditional lasagna pasta or with penne. If you don't eat meat feel free to cook with out it or substitute chicken or vegetables!
1.5lbsLasagna NoodlesSubstitute Penne if you like!
2CansTomato PasteOrganic if possible
2lbsLean Ground BeefOrganic if possible
3packagesShredded Mozzarella Cheese
1containerPowdered/Dry Parmesean cheese
4tbspgarlicPowdered (or 4 minced garlic cloves)
2/3cupsChicken brothOrganic if possible
Preheat your over to 425 degrees
Place a large pot of water on stove to boil.
Combine ground beed and chopped onion in a bowl.
Locate a large aluminum lasagna pan (13x9 or similar) and spray it with cooking spray.
Open the cans of tomato paste and the bouillon.
Place a large pot on the stove, turn on the heat (high) and add some extra virgin olive oil so that it coats the bottom of the pot. Once the pot is hot add the beef and onion mixture and stir until completely cooked (no longer pink).
Change to medium heat.
Add the water, chicken broth, bouillon, tomato paste, basil, parsley, oregano, and garlic.
Add pasta to boiling water. Stir occasionally. When done remove from water and place in strainer.
Salt and pepper to taste.
Stir all ingredients together.
Let cook for 10-15 minutes stirring occasionally until blended.
Remove finished meat sauce pot from stove and place near pan and pasta.
Begin to layer ingredients as follows:
1 - pasta
2 - sause
3 - mozzarella cheese
4 - parmesan cheese
5 - repeat until pan is full
The top level of the pan should be lightly covered in mozzarella cheese.
Place pan in oven and bake for 40-50 minutes. Cooking time may differ based upon elevation and oven type. Check the Lasagna after 25 minutes.