You can never have too many lasagna recipes, in my opinion. They may not always be significantly different, but sometimes you can take ideas and methods from various recipes to combine into your “own” special method. My mother used to put slices of pepperoni into hers on occasion. I loved that. These days, if I make a big pasta dish, it’s one of the “lazy day” lasagna types that uses rigatoni or penne noodles. I hate working with the big lasagna noodles because they always tear. One thing you can do is parboil them rather than fully cook them. They will absorb a little bit more liquid when baking.

What do you like to do with your lasagna to make it your own special recipe?

Lasagna

2 lbs ground beef

1 48 oz jar Ragu Spaghetti Sauce (any brand is ok)

2 lbs ricotta cheese

1/2 lb mozzarella cheese

1 egg, beaten

1 T parsley flakes

Salt & pepper to taste

1 lb lasagna noodles, cooked

1 c grated parmesan cheese

Brown beef, drain fat. Add Ragu, heat just to boiling. Cut 12 thin slices mozzarella for topping. Shred remainder and mix with ricotta, egg, parsley, salt & pepper. Ladle 1 cup meat sauce into bottom of each (almost 12×8) baking dish. Layer 3 noodles (I think this means side by side, not on top of each other) then about 1 cup cheese mixture & 1 cup meat sauce in each pan. Repeat twice. Sprinkle 1/2 parmesan onto each. Top with mozzarella slices. Bake at 350 F for 30 minutes until bubbly. Serves 12.