How to Make Lasagna

Have you wanted to make lasagna, but always thought it was hard? It isn't as hard as you think here you can learn an easy way to make lasagna. So grab the things you need and let's start cooking!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 lb ground beef, chicken or turkey(which ever you prefer)
• 1 16oz. pack of lasagna pasta
• 1 pack of mozzarella cheese or 2 packs for extra cheese
• 1 jar of spaghetti sauce 16 oz. is okay unless you want alot of sauce then get a bigger jar. (plain, meat or with add ins are just some of the varieties)
• 1 tube of Italian seasoning (you can find these in the condiments aisle)
• 1 aluminum pan (you can find then in the baking aisle and they have one specifically for lasagna)
• Two pots one for the lasagna and one for the ground meat
• A drainer to drain the water from the meat and lasagna
• Metal spoons to turn the meat over and make your layers

1. Grab your pot and fill it completely with water. You want to make sure that the lasagna will fit inside the pot. Put the water to boil.

2. While you are waiting for the water to boil, take the other pot or saucepan and put the meat inside. Do not add any water to the pot as the meat will make it's own juices. Turn on the stove to medium heat and turn the meat around and around until it is browned.

3. Once the water has boiled, add the lasagna strips one at a time in a circular motion. The lasagna will start to bend when they hit the boiling water so don't worry about that. Let the lasagna boil uncovered for a few minutes. Grate the mozzarella cheese or buy the shredded mozzarella cheese to save time.

4. Once the meat is browned, turn off the stove, drain the excess water if any, and return to the stove add the Italian seasoning, spaghetti sauce, and any other items you'd like on the meat and put on very low heat and mix everything together.

5. Take your aluminum pan and cover the bottom with spaghetti sauce. Remove the lasagna from the stove once it has finished cooking, and drain the hot water.

6. THE STRIPS WILL BE VERY HOT SO IT IS BEST IF YOU ADD A LITTLE COLD WATER TO THE ENTIRE POT BEFORE TAKING ONE OUT OF THE POT. Take one strip, add cold water and run your fingers down the strip to take out the excess water.

7. Place one strip on the edge of the aluminum pan horizontally, and continue until you have at least three strips side by side. Add the ground meat, covering as much of the pasta as possible, and sprinkle mozzarella cheese over the top. You don't need to add extra spaghetti sauce.

8. The spaghetti sauce was already added to the meat, adding any more to the pasta will make it watery. Turn on the oven at 375 degrees and Repeat the step above until you have covered the aluminum pan with layers the same size as the pan in height. Open the oven and place the pan uncovered. The pan will be slightly heavy so get help if you need it so that it won't tip over and spill the creation you've made

Tips & Warnings

• If you don't want to use Italian seasoning (which has a mixture of parsley, oregano, basil and other spices) you can use anything else you'd like to season the meat to your taste
• Most lasagna are made adding ricotta cheese to the mozzarella cheese. You can add ricotta cheese as well if that is your preference.
• You don't have to use meat, you can use vegetables, spinach and red peppers or green peppers work best
• Only leave the lasagna pasta a few minutes, if you leave it longer it will get mushy and you will not be able to build your lasagna
• When you touch the lasagna it should feel smooth not sticky if it is sticky you've left it on for too long and you will need to redo it if it is hard or almost hard leave it for a few more seconds and test again.
• Always attend to the meat. If you don't, it could burn if you leave it unattended even for a second

[JanieWrites]

on 4/22/2009 I love lasagna - but I don't cook the noodles first - they cook up just fine once they are added to the meat and cheese and baked in the oven - nice and soft, not crunchy at all!

[showpup]

on 3/21/2008 yum... sounds like it could be tonights supper...