Stacey's Easy & Perfect Lasagna - Recipe

STACEY'S EASY & PERFECT LASAGNA

This recipe is wonderful to make ahead of time and freeze for up to one month. To cook frozen lasagna, place frozen lasagna in preheated 350°F oven for about 1 1/2 hours for 9x13-inch pan or 1 hour for square casserole dish. I also like to make this recipe in two 9x9-inch casserole dishes. To do that, you will need additional lasagna noodles, but other than that the ingredients are the same. You can freeze the second casserole or share with a neighbor. ENJOY!

6 uncooked lasagna noodles
15 oz. ricotta cheese
1 jar spaghetti sauce (I really like to use Ragu Parmesan-Romano spaghetti sauce)
1 yellow squash
1 lb. ground meat (beef or turkey or Italian sausage works well)
3 cups mozzarella cheese
1/2 cup Parmesan cheese
2 tbsp. dried oregano or dried Italian seasoning

Preheat oven to 350°F.

Brown ground meat on stove top.

In large bowl, mix - grate washed, uncooked, unpeeled yellow squash. Mix in browned ground meat and 1 jar spaghetti sauce. Mix well.

In separate bowl, mix - ricotta cheese, Parmesan cheese, dried oregano.

Place about 1/2 cup of meat mixture in bottom of 9x13-inch casserole dish. Spread over bottom of the pan, then top with 3 uncooked lasagna noodles. Cover noodles with all of ricotta cheese mixture - spread evenly. Cover ricotta mixture with 1/2 of remaining meat mixture. Cover with 3 more noodles. Top noodles with remainder of meat mixture. The top that with grated mozzarella cheese.

Cook at 350°F for about an hour or until cheese is nice and melted and edges are golden brown.

Submitted by: Stacey Nicholson

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