Easy Tasty Lasagna

I used to not care for lasagna much because the noodles are slippery and the whole concoction falls apart on the plate. Then I discovered that you do not need to cook the noodles first and the entire dish was transformed for me. My recipe produces a dense casserole that holds together at serving. It's also quite easy to prepare - the most time consuming part is browning the burger.

Tip: Find yourself a 7x11 baking pan. The noodles fit perfectly. I got mine at K-Mart for about $5.


1 lb. ground beef browned and broken up, seasoned with salt and pepper
1/2 cup dry red wine
6 lasagna noodles (we use Dreamfields low glycemic)
1 can spaghetti sauce any flavor
1 lb. ricotta cheese
1 egg
1 tsp. garlic powder
3/4 lb. shredded mozarella

Once burger is browned and drained, stir in wine and a few tablespoons of sauce. Spread 1/4 cup spaghetti sauce over bottom of pan. Place 3 noodles to fit snugly. Whip together the ricotta cheese, egg, and garlic powder. Spread in even layer over noodles. Spread browned ground beef in even layer. Top with 3 more noodles. Pour remaining sauce over and spread evenly.

Place pan on larger cookie sheet, cover in foil and bake at 350 for 50 minutes. Remove foil and evenly cover with shredded cheese. Bake uncovered for 10 more minutes or until cheese is golden. Cool for 10 minutes before serving.

That's it.

Variation: This time I used half mozzarella and half pesto monterey jack we found at Sam's Club. As long as we can get this stuff, this is the new cheese combo.



This lasagna is wonderful right out of the oven and just as tasty a day or two later. This makes 6 large or 8 normal servings.