A few weeks ago this recipe showed up in my weekly emeal recipe, and it's since become a family favorite. And since it was delicious (and easy) enough to be made three times in 3-4 weeks, it was time to take some quick pics and blog it! Make this. You will not regret it!
This makes a lot, feeds our family of four a huge dinner, with plenty of leftovers (we had it again today for lunch and I'm definitely eating it again for dinner)
3 cloves garlic, minced
1 1/2 pounds ground beef
2 table spoons italian seasoning
28 oz can of tomatoes
15 can tomato (pasta) sauce
15 oz ricotta cheese
12 oz package of whole wheat lasagna noodles, broken
2 cups shredded italian cheese (I used sharp cheddar instead)
So it says to use a dutch oven for this, but I don't have one yet (hint for a Christmas gift Drew) so I just used a large pot with a lid and it worked perfectly.
In large pot (or dutch oven) heat your olive oil (2-3 tablespoons) and your garlic and ground beef and Italian seasoning. When it's no longer pink add your shredded cheese.
After cheese has melted a tiny bit (less than a minute) add your broken lasagna noodles to the top of the meat/cheese, and then add your tomatoes, sauce basil and 1/2 a cup of water. Bring it all to a boil, than let it simmer till your noodles are done (about 20 minutes) stirring once in a while.
Lastly, add your ricotta cheese to the top, stir it in gently, cover and let melt for another two minutes or so, sprinkle with a bit of basil and enjoy!
I've only made lasagna once or twice before this, in the oven the 'regular' way and I was never impressed. In fact I've never been a huge lasagna fan, it was my least favorite of all pasta dishes, but this? This recipe has made me change my mind about lasagna!