Cheesy Lasagne Recipe
Since I have been doing more and more work outside the home, my hubby has been stepping up to help with dinner several times a week. He likes to cook and he is very good at baking. The other night he decided to try his hand at lasagne and we ended up with a tasty combination 3 different family recipes. The dish was really cheesy, which kinda was an accident, but it turned into a plus! It also includes eggs, which was different for me. I have never eaten lasagne using eggs in the cheese. It made a lighter texture. The jury is still out on that for me, but the flavor was great. I thought you might like to try it too.
- 1 lb of Ground Beef
- 1/2 onion, Chopped
- 3 -15 oz. Cans Tomato Sauce
- 2 cloves, minced garlic
- Salt and Pepper to taste
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Parsley
- 1 lb lasagne noodles
- 2 eggs
- 1 15oz container Ricotta Cheese
- 1 lb of Shredded Mozzarella
- Container of Parmesan/Romano Cheese Blend
- Brown the beef and the onion until the meat is no longer pink. Drain the fat.
- Add in the tomato sauce and all of the seasonings except the parsley.
- Cook on Med-low for 15 minutes.
- Meanwhile cook the lasagne noodles to al dente and drain
- Mix the Ricotta cheese and 2 eggs together in a separate dish and add parsley. Mix well and set aside.
- In a 9×13 pan or a lasagne pan, start layering your dish with sauce on the bottom, a layer of noodles, the ricotta mixture, a layer of mozzarella and then a few shakes of the Parm. Then Sauce, noodles, etc
- Continue layering the ingredients until the pan is full. Finish the top with Mozzarella and Parm.
- Line a sheet pan with foil or parchment for easy cleanup and place the dish on the pan for cooking.
- Bake at 350 30-45 minutes or until bubbling.
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