Recipe Background

I have made this recipe for layered lasagna casserole countless times. It can be made ahead, and travels well. This recipe also doubles easily; you can make a double batch and freeze one batch to eat on another night when you don't have the time or energy to cook.

Layered Lasagna Casserole

1 lb lean ground beef or turkey
½ chopped onion
32 oz jar spaghetti sauce
12 oz box medium size pasta, such as farfalle, cooked according to directions on box
2 lb container ricotta cheese
1 egg
¼ cup fresh parsley (not necessary, but it’s nice)
½ teaspoon black pepper
½ teaspoon salt
2 cups (8 oz.) shredded mozzarella cheese
Grated Parmesan cheese

Brown meat and onion until done and well browned. Stir in spaghetti sauce and simmer for 15 minutes. Meanwhile cook pasta. Heat oven to 375. In a large bowl, combine ricotta, egg, parsley, pepper and salt. Layer the ingredients in a 13 x 9 x 2 baking dish, in the following order:
* 1/3 of the meat sauce, then
* ½ of the hot pasta, then
* cover with ½ of the ricotta mixture, then
* 1 cup mozzarella, then
* 1/3 of the meat sauce, then
* the rest of the pasta, then the rest of the ricotta, then
* 1/3 of the meat sauce, then
* the rest of the mozzarella
* sprinkle with Parmesan cheese

Cover with aluminum foil. Bake for 30 minutes. Remove foil and bake 5 more minutes or until bubbly. If you make this ahead and bake it, allow for at least 60 minutes to get hot and bubbly. If frozen, thaw 1-2 days ahead of time in the refrigerator.

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