Lasagna

Ingredients:
1 lb box of Lasagna noodles
64 oz. jar traditional pasta sauce
15 oz. container ricotta cheese
3 cups shredded mozzarella cheese
1 lb ground beef

Lasagna is one of my favorite childhood recipes. I love to serve this dish with salad and garlic bread. Even the pickiest of eaters can't resist!

Start by greasing a 9x13 baking dish and preheat your oven to 375 degrees Fahrenheit. I prefer to use a clear Pyrex pan but metal pans work just as well. Start boiling water for the pasta in a large sauce pan. While you are waiting for the water to boil you can start browning 1 pound of ground beef in a large skillet.

Once the water reaches a boil place the full box of pasta in the water. Do not split any of the noodles in half. They will shrink as they cook and will fit perfectly in the pan. When your ground beef is completely cooked turn off the burner, rinse and drain, then return to the skillet.  I find it easiest to mix my sauce in with the ground beef. When your noodles are finished boiling turn off the burner but don't drain the noodles. I have found that draining them makes them sticky and hard to work with.

Before you place any noodles in your baking dish line the bottom of the pan with a layer of sauce. This prevents the noodles sticking to the pan. Then line the pan with one layer of noodles. I used a pair of tongs to transfer my noodles from the water. Shake off as much excess water as you can.
Next is the ricotta cheese. Ricotta cheese can be difficult to spread so I mix mine in a bowl with an egg and it is one hundred times easier. Lightly spread over the noodles and then top with sauce and shredded mozzarella. Repeat for three to four layers.

Tightly cover dish with aluminum foil and place on the center rack. Cook for 45 minutes, the last ten uncovered. After removed from the oven allow 15 minutes to cool before slicing.