Lana's lasagna

(This was originally posted by me on Jan. 12, 2009. This week I had a request for this recipe from a friend so I thought I would repost for you all as well )

Hello everyone and welcome to Tempt My Tummy Tuesday. My sister, Lisa, and I co-host this blog carnival. We share recipes, kitchen and cooking tips, restaurant reviews, and anything food related that you want to share. You know the rule of a blog carnival, please mention the blog or TMTT in your post and link back to us. Don't forget to use Mr. Linky, he lives at Lisa's blog.

This week is my Lasagna. I have, as many of you recall, use recipes as I see fit, they are more like a guide. Much of what I do daily is strictly throw together from memory. It allows for me to be flexible with the ingredients I have and it allows for variation. I like that. I have been making lasagna since college. My one time roomie, Christy was a great cook and I learned lasagna and manacotti from her.

So here is my the lasagna I made for the family on Thursday. Kathryn and I had fun doing this together in our fancy aprons. It is not fancy lasagna... it just regular old plane jane lasagna. I'm going to include in my recipe what you can add to spice it up and add Excitement. But this week, was a use what you have kinda of day.

Lana's Lasagna ... with variations

(these are my variations)
1 lb ground beef (or Italian sausage or a mixture of the two)
1 jar spaghetti sauce - I add seasonings to mine liking such as basil, oregano, parsley and garlic (you can really effect the taste here, so use your imagination and change up the type of sauce you usually buy)
1 -15oz container of ricotta cheese (use skim or whole... it doesn't matter to me)

2 cups mozzarella cheese (skim or whole...same as before)

3/4 cup Parmesan cheese ( go for the good stuff if you can... not the kind in the tall green container please... you'll be grateful, I promise)
1 egg
lasagna noodles - (use oven ready/no boil- I figure if Giada can use them, so can we)

salt, pepper and parsley to taste

Brown your meat and drain it. (I usually add garlic and onions to the meat when it is cooking. I didn't have any this time)

Add your sauce to the meat and let it simmer as long as it takes you to mix the other ingredients.

Mix all the cheeses, egg , salt and pepper and parsley together in a large bowl.

Are you ready? Preheat oven at 350 degrees. This is the FUN part. Putting it together. You need a 13x9 pan. Lightly grease the bottom. Pour a small amount of sauce mixture on bottom. This is not a thick layer, but one so the noodles don't stick. Next take three noodles and place in the pan, but don't allow them to touch as they will expand in the cooking process. Next cheese. Here is where you need to think. How many layers are you making? Divide the cheese & sauce accordingly. If three full layers, divide by thirds. This time I only had 6 noodles, so if I divided the cheese in half. After the cheese layer, place three more noodles down, then sauce then cheese. Then finish with a sauce layer on top. Make sure all noodles are covered with sauce. Add a bit more Parmesan on top, Cover with foil and cook for 35 - 45 minutes, until it is all bubbly and wonderful looking.

Yep, that my darling daughter and cute husband. Thanks honey for making an appearance for the blog.

Add some garlic bread and that's how we do it at our house.

Yes... this lasted a few days, another good recipe when you know you need leftovers.