Hearty Lasagna

PP = 8.2  per serving, recipe makes 12 servings.

A traditional lasanga that even the pickiest eaters will love.  It also freezes beautifully so eat one/freeze one!

8.6 oz of Great Value Oven Ready lasagna noodles
15 oz Great Value Part Skim Ricotta Cheese
16 oz Great Value Low Moisture Part Skim  Mozzarella Cheese (grated)
House Meat Sauce (recipe to follow)

House Meat Sauce:
(PP = 32)
2lbs lean ground beef (93/7)
2  29oz cans of Hunts tomato sauce
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbs dried oregano
1 tbs sage
3 large bay leaves
Kosher salt to taste

In a large pot, brown beef and drain well.  Add next 7 ingredients and stir until well combined.  Bring to a boil, then cover and reduce heat to low.  Allow to simmer for at least an hour.

**I use a Pyrex 4.8 quart pan for this lasagna and it takes 4 whole noodles and two 3/4 noodles to make each of the two layers (8.6 oz).  **

1st layer:  In your pan lay 4 whole noodles side by side, this will leave a gap on one end of the pan.  Lay 2 of the shorter noodles across this gap (perpendicular to the other noodles).

2nd layer:  Use a spoon to add 1/3 of the Ricotta in little dollops right on the dry noodles

3rd layer:  Add 1/2 of the meat sauce to the first two layers...use the bottom of your ladle or spoon to smooth out the ricotta dollops as you go. 

4th layer:  Sprinkle 6 ounces of the mozzarella cheese evenly over the top of the sauce.

Repeat layers 1-3 and then repeat the 2nd layer using last 1/3 of Ricotta

Finish by covering the top with the remaining 10oz of shredded mozzarella.
Bake at 350 for about 30 minutes or until the cheese is golden and bubbly.

OPTIONS*
For a tangy sauce add a little balsamic vinegar to the sauce.  Crushed red pepper flakes will give your sauce a little heat.

If you happen to be cooking for non-picky eaters consider adding diced onions to the sauce, layering mushroom and/or tomato slices right in the sauce as you build your lasagna.