Perfectly Imperfect
Super Easy Lasagna Bake (Kid Tested, Mother approved)
I'm telling you, this is SUPER easy. I have a friend who has never cooked before, and she's been using my recipies and has successfully turned her family from a dine out family to a dine in family. So here's one to love. It's a very easy lasagna bake, I'm going to put out two versions, a tomato sauce and beef version, and a white sauce and veggie version.
Red Lasagna:
You will need:
1 Lb lean ground beef OR Ground Turkey
1 Jar of your favorite flavor spaghetti sauce. (I use my stores generic sauce)
1 box of pasta (use whatever you can find or whatever's left over in your pantry, as long as you have between half a lb and a lb when it's done)
1 bag mozzerella cheese
Parmason cheese for topping
1 skillet large enough to hold the browned meat and sauce
1 pot to make the pasta in
1 square casserole dish
preheat oven to 425
Put water for pasta on to boil, make pasta per directions on packaging
Season meat with favorite meat seasoning, brown in skillet
When meat is browned, add 3/4 to 1 jar of tomato sauce (depends on the size of your jar)
Bring meat and sauce to a simmer
When pasta is done, drain and set aside
Once meat and sauce has simmered for a few minutes you are ready to put it all in the casserole dish
Place layer of pasta on bottom of casserole dish, add layer of meat sauce, top with mozz cheese, continue to layer until dish is full or you are out of layers. On final layer, instead of using mozz cheese, cover top of dish with Parm cheese.
Bake in preheated 425 degree oven for 25-30 minutes. ENJOY!
White Sauce Lasagna:
You will need:
1 lb chicken breast(optional)
1 bag frozen veggies (I suggest the broccoli and cauliflower mix)
1 Jar alfredo sauce (Again, I use either ragu or whatever is my stores generic)
About 1 box of pasta, you can use whatever you have in your pantry
1 bag of Mozzerella Cheese
Parmeson cheese for topping
Preheat oven to 425
Season chicken with italian seasoning(optional)
Cut chicken up into bite size pieces and cook in skillet over medium heat (all chicken steps are optional, you can leave the chicken out for a fully veggie lasagna)
Put water on to boil for pasta
cook pasta per package directions, Drain pasta and set aside when done
When chicken is fully cooked, add about 3/4 to 1 jar of alfredo sauce, bring mixture to a simmer
When sauce mixture is at a simmer add frozen veggies. Break veggies up and cook until they are almost done (they'll finish when they bake)
Layer as before with red lasagna.
Bake in 425 degree oven for 25-30 minutes
ENJOY!
Red Lasagna:
You will need:
1 Lb lean ground beef OR Ground Turkey
1 Jar of your favorite flavor spaghetti sauce. (I use my stores generic sauce)
1 box of pasta (use whatever you can find or whatever's left over in your pantry, as long as you have between half a lb and a lb when it's done)
1 bag mozzerella cheese
Parmason cheese for topping
1 skillet large enough to hold the browned meat and sauce
1 pot to make the pasta in
1 square casserole dish
preheat oven to 425
Put water for pasta on to boil, make pasta per directions on packaging
Season meat with favorite meat seasoning, brown in skillet
When meat is browned, add 3/4 to 1 jar of tomato sauce (depends on the size of your jar)
Bring meat and sauce to a simmer
When pasta is done, drain and set aside
Once meat and sauce has simmered for a few minutes you are ready to put it all in the casserole dish
Place layer of pasta on bottom of casserole dish, add layer of meat sauce, top with mozz cheese, continue to layer until dish is full or you are out of layers. On final layer, instead of using mozz cheese, cover top of dish with Parm cheese.
Bake in preheated 425 degree oven for 25-30 minutes. ENJOY!
White Sauce Lasagna:
You will need:
1 lb chicken breast(optional)
1 bag frozen veggies (I suggest the broccoli and cauliflower mix)
1 Jar alfredo sauce (Again, I use either ragu or whatever is my stores generic)
About 1 box of pasta, you can use whatever you have in your pantry
1 bag of Mozzerella Cheese
Parmeson cheese for topping
Preheat oven to 425
Season chicken with italian seasoning(optional)
Cut chicken up into bite size pieces and cook in skillet over medium heat (all chicken steps are optional, you can leave the chicken out for a fully veggie lasagna)
Put water on to boil for pasta
cook pasta per package directions, Drain pasta and set aside when done
When chicken is fully cooked, add about 3/4 to 1 jar of alfredo sauce, bring mixture to a simmer
When sauce mixture is at a simmer add frozen veggies. Break veggies up and cook until they are almost done (they'll finish when they bake)
Layer as before with red lasagna.
Bake in 425 degree oven for 25-30 minutes
ENJOY!
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