Monday, September 8, 2008

Rain, Dogs and Lasagna

When your top soil turns to mud because of the rain...

And your dogs get covered in mud...

You need lasagna!

I love lasagna!! It is my most favorite food in the whole world and I could eat it everyday. Although nothing can beat Stouffers, this homemade lasagna is worth the effort. Is is wrong that I love a frozen lasagna over homemade? Oh well. This recipe is from Kraftfoods. What I have learned about Kraftfoods recipes is that you need to double some things to make it extra good! This is the original recipe so make sure to double the filling and sauce.

1 lb. ground beef
1 egg, beaten
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

Heat oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups mozzarella cheese, the ricotta cheese, 1/4 cup Parmesan cheese and the parsley until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve.

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