Ricotta-Free Lasagna
I decided to make my lasagna ricotta-free due to the fact that I have siblings who strongly dislike ricotta. This is a go-to recipe when your on a time crunch and need to throw something together quickly. The quantity of ingredients needed will differ depending on the size of your family, so you will have to estimate on what you will need in order to prepare this lasagna.
Ricotta-Free Lasagna
I decided to make my lasagna ricotta-free due to the fact that I have siblings who strongly dislike ricotta. This is a go-to recipe when your on a time crunch and need to throw something together quickly. The quantity of ingredients needed will differ depending on the size of your family, so you will have to estimate on what you will need in order to prepare this lasagna.
Cooking Instructions
- 1
Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
- 2
Cook lasagna noodles according to package instructions. Once the noodles are done cooking, rinse in warm water to prevent the noodles from sticking together.
- 3
In a large frying pan, cook ground beef until brown. Add desired amount of salt and pepper; set aside.
- 4
Take out your lasagna dish or casserole dish and lay down a light layer of your favorite tomato sauce.
- 5
Next, put down a layer of the cooked lasagna noodles, followed by a layer of ground beef, mozzerella, and Parmesan. Begin a new layer starting with the noodles this time then add the tomato sauce on top, repeat the process as listed until ingredients are gone.
- 6
Once all the layers are completed, add fresh basil leaves on top. Bake in the oven for 20 minutes until the cheese has turned into a lovely golden brown.
- 7
Let the lasagna cool for a few minutes before cutting. This will insure that your slices will hold together when dishing out.
- 8
Pairs beautifully with garlic bread or a refreshing salad!
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