Recipe by marsyann18
This is a really good way to eat proper Lasagna! I have always eaten this since I was small and really enjoyed it.
Top Review by Annie H
This was a good recipe. Good parts: flavor is delightful, especially just that hint of thyme I've never found in a lasagne before; I also enjoyed the balance of meat and cheese with noodles. I did add some extra sauce for personal preference and b/c I didn't cook the noodles first (more on that in a sec). I love that the list of ingredients is so simple and the results so tastey. The only things I didn't like were that the recipe didn't mention whether or not to cook the noodles, and the layering directions aren't completetly clear. I understand that through simple math (beginning with 12 noodles, there are only so many layers one can produce at 3 noodles per layer) but the proportions that go into the layers are merely implied rather than expressly laid out. I didn't cook my noodles, but after looking through the ingredients added extra spaghetti sauce (for a total of 30 ounces) and 1/2 a cup of water around the edges. By the time it was done cooking, the top noodles were just a bit chewy, but when I came back to it later in the night it had set up perfectly with no chewy noodles. I froze this in 24 portions for very easy lunches and it freezes and thaws very well. I would make a meat sauce to go with this (after all, if we're being Irish about it, there's no such thing as too much cow on the plate) if serving it to my family. It goes very well with the standard lasagne sides: garlic bread or bruschetta, green salad, and some other fresh veggie. I'll be making this again.
- 1 lb real irish minced beef
- 1 pint ricotta cheese
- 1 egg, beaten
- 1 pinch dried basil
- 1 pinch dried thyme
- 1 pinch dried oregano
- 2 garlic cloves, crushed
- 8 ounces shredded mozzarella cheese
- 1 (8 ounce) jar spaghetti sauce
- 12 lasagna sheets
- 3⁄4 cup parmesan cheese
Directions See How It's Made
- Preheat oven to 350°F (175°C) Gas Mark 5.
- In a medium skillet over medium heat, cook the meat until brown. Once cooked, drain and leave to the side.
- Mix your ricotta, egg, basil, thyme, garlic and oregano and half of the mozzarella cheese.
- In a 9x13 baking dish with a little of the spaghetti sauce. Place three of the lasagne sheets over the sauce. Spread a layer of the cheese mixture and then a layer of the meat mixture over it and repeat until mixtures are all gone. Top the lasagne with the left over mozzarella and parmesan cheese.
- Cover with foil and bake in a preheated oven for 30 minutes, remove foil and bake for a further 15 minutes until the cheese browns and the lasagne appears bubbly.