Chop medium onion into small pieces.
Add hamburger, onion, salt and pepper to pot. Cook over medium heat. I used seasoned salt that's why it looks red.
Should look like this when done. No pink meat! Drain the fat.
My sauce of choice. One of these days I will learn to make my own.
Add 1 jar of sauce to meat. Simmer on low. This blends the flavors together.
The lasagna I used.
Boil the water.
Add all the lasagna noodles. They will sink into the water in a minute. Cover and cook for 10 minutes.
Add 2 cups of mozzarella, 2 lbs of ricotta, parsley, salt and pepper to a mixing bowl. Mix together.
When noodles are done keep in colander.
Set up your work station. Put parchment paper down on table. Line up all ingredients. Add a little sauce to bottom of pan from second jar of sauce.
Lay out 3 noodles. Be careful! They hold heat for a while.
Add cheese. About 3 tablespoons for each noodle. Spread out on noodle.
Add meat sauce. About 3 tablespoon per noodle. Spread out.
Now grab one end and start to roll. Not to tight, just a gentle roll.
Until you get something that looks like this.
Place in pan, seam side down.
I used all the noodles (20), which was exactly perfect for the cheese I had.
Cover with remaining sauce. I had some meat sauce left over so I added that to the top of one pan.
Cover with half a cup of mozzarella. If you have 1 large pan, use 1 cup of mozzarella.
Cover with tin foil. Bake in the oven @ 350 degrees for 20 minutes.
Remove tin foil and put back in oven for 10 more minutes.
Ready! Browned, bubbly and so yummy! Enjoy!
- 1.0lb Hamburger
- 1.0 Medium Onion
- 2.0lb Ricotta Cheese
- 3.0c Mozzarella cheese
- 2.0 Jars Spaghetti sauce
- 1.0tsp Dried Parsley