Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 tablespoon Italian seasoning
1 (15-ounce) package whole milk ricotta
3 1/2 cups shredded mozzarella, divided
1 large egg, beaten
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Steps:
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.
EASY LASAGNA ROLLS
This is a great quick recipe that's meatless and light. You can lighten it even more by using lower fat ingredients. Great for kids to make! This is a microwave recipe, but can be made in the oven. Also, ricotta cheese is easily substituted for the cottage cheese, if you prefer!
Mix cottage cheese, 1-1/2 cup mozzarella and parmesan cheese with eggs and parsley.
Place one lasagna noodle on work surface.
Spread 1/3 cup cheese mixture on noodle evenly.
Roll up tightly like a pinwheel.
Place seamside down in microwave-safe baking pan, that has 2 cup of spaghetti sauce in bottom.
Continue until with remaining ingredients.
Cover rolls with remaining sauce and sprinkle with additional mozzarella cheese.
Cover with microwave-safe wrap and microcook on high 10-20 minutes, until cheese is melted.
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