I’ve never been a big fan of lasagna. I’m not really sure why. It’s just one of those things I’ve never gravitated toward. It could be the texture. I’m not a fan of mushy things, like bananas.
My husband loves lasagna. We’ve been a couple for more than 13 years and I have never made it for him.
Tonight, I changed that.
I am a good wife.
- 12 lasagna noodles
- 1 pound ground beef
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 26-ounce jar pasta sauce
- 1 15-ounce container ricotta cheese
- 11/4 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Coat a 13×9 baking dish with nonstick cooking spray.
Cook the noodles according to package directions. Drain. Lay the noodles flat on waxed paper.
Cook the ground beef, onion and garlic in a medium skillet over medium-high heat, until meat is brown and crumbly. Drain. Add pasta sauce, bring to a boil over medium-high heat. Spread two cups sauce mixture in the prepared baking dish.
Mix the ricotta and 1 cup mozzarella in a large bowl. Spread about 3 tablespoons cheese mixture evenly over each lasagna noodle.
Roll up the noodles tightly. Place seam sides down, over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan. Bake until the rolls are heated through and bubbly, about 30 minutes. Sprinkle with the remaining mozzarella. Let stand for 5 minutes before serving.
Recipe from a card I received in the mail; our dinner looks just like the photo on the card.