Yesterday was the Canadian Thanksgiving and I decided to buck tradition – and made lasagna. I experimented with the oven ready lasagna noodles and it was a hit! Here’s my recipe for my lasagna.
1 package lasagna noodles (oven ready)
1 lb ground beef
1 small onion diced
4 garlic cloves, chopped
2 cups chopped mushrooms
2 tbsp. oil and 1 tbsp. butter
2 jars of your favourite spaghetti sauce (or homemade)
1 500ml container ricotta cheese ( you can substitute cottage cheese as well )
Mozzarella cheese (I used 3 cups of shredded cheese in and had 1/2 cup for the top)
Sautee the onions in oil and butter for about 5 minutes, just until translucent. Add the garlic and continue cooking for 1 minute (don’t let it burn!). Add the mushrooms and cook until the mushrooms shrink down. Remove from pan. Fry the ground beef until cooked then add back in the mushroom mix. Add in the sauce and simmer for 10 minutes, season with salt. In a bowl, combine the ricotta and mozzarella, mixing it well together
Prepare your lasagna pan. Spoon a small amount of the sauce on the bottom of the pan then add your first layer of noodles. I usually use about 4 and a half noodles, so that the entire bottom is covered.
Spoon sauce on top of the noodles. Spoon half the cheese mixture over the sauce and spread it out. Repeat – noodles, sauce, cheese, noodles. Pour remaining sauce on top of the noodles, sprinkle with the 1/2 cup cheese, and then bake for 60 minutes at 375 degrees. Take out and let sit for at least 5 minutes to let the lasagna set.