Lasagna - the Easy Version

This is the recipe I referred to a few months back as taking about the same amount of time as heating a frozen lasagna.  Let's assume that estimate does not include the half hour it takes to boil the water for the pasta.

There are certainly more complicated versions that are more "from scratch".  This is more like Remedial Italian cooking.

8 lasagna noodles
1 lb ground beef
1/2 C diced onion
1 25oz jar marinara sauce (I prefer a reduced-salt spaghetti sauce)
1 15 oz container of ricotta cheese
1 egg

1.  Boil a large pot of water and add lasagna slices.

2.  While the pasta is cooking, brown ground beef and onion in a deep skillet.  Drain off fat, then add 2 cups of the pasta sauce.  Reduce heat to simmer and keep warm until ready to use.  In a bowl, beat together egg and ricotta.  Preheat oven to 350º.

3.  When pasta is cooked, drain and rinse.  Place 3 of the slices on the bottom of an 8"x8" casserole.  Let the slices overlap slightly, so they cover the bottom.  They will be longer than the pan, so let them come up the sides.

4.  Dot pasta with half of the ricotta, then carefully spread it around.  Pour half of the meat sauce on top, then spread that.  Lay three more slices of pasta in the casserole, going the other way and allowing the edges to hang over the sides.  Spread the remaining ricotta on the pasta, then pour on the rest of the meat.


5.  Fold the overhanging edges inward.  Using the remaining two noodles, cover the top of the casserole.  You will have to cut the ends of the noodles to fit.  Pour whatever sauce remains in the jar over the top and spread evenly.

6.  Bake for 45 minutes, until top is a rich color, but not hard, and the juices inside have been boiling for a while.  Allow to rest at least 10 minutes before serving.  I would wait about five minutes after the sauce stops boiling.

Serves 4 to 6

Difficulty rating  π