My Lasagna

This is my version of The Pioneer Woman's lasagna.  I change it up a bit, add mushrooms, and use thyme instead of parsley.  It is yummy, cheesy, and just delicious.  So roll up your sleeves, get your bread and butter ready, and make this lasagna!

Here is what you need

And these...

Put in your two lbs of ground beef (or 1 lb of ground beef and one lb of Italian sausage, or whatever ratio you wish), garlic, onion, and a few spices (garlic powder, thyme, Italian seasoning, and basil (all dry)), like so...

Cook all of that down until the beef is cooked through.  Spoon off most of the excess fat leaving some to cook down with the tomatoes we add next.  

Dump in all of the tomatoes, tomato paste (well scoop out), and mushrooms (if you are using them), and some additional spices.  Mix to combine and allow to mix and mingle together for 30-45 minutes.  

While that mixes, bring a pot of salted, oiled water to boil.

Add your noodles 2-3 at a time, allowing the water to come back to a boil in between additions.  

Let the noodles boil for a few minutes, but they still need to be pretty crunchy...just beginning to become soft. I think mine cooked for 5 minutes total.  Drain these and allow them to cool a bit before handling.  

Meanwhile, beat two eggs, and add 15 oz (one container) of ricotta cheese to the eggs, add 1/4-1/2 cup of Parmesan cheese (the Kraft kind), and 1/4 cup of mozzarella cheese together, along with a little bit of thyme.  

Then try your sauce...at least once...probably at least 3-4 times...maybe more...and add some extra water, to ensure your noodles will cook well ( I think I added about 1/4 a cup.  Your sauce should not be runny, but it should a little thinner than it was once water is added.)

Then watch Vincent try and scope out some new living space while you put away a few dishes.

Now it is time to assemble!  Put some sauce on the bottom then put 3-4 noodles on top.  Top these with some of your ricotta cheese mixture, then top with some mozzarella cheese.   Top with some more sauce, the noodles, and the cheeses.  Repeat one more time, ending with some mozzarella to top.   Add some Parmesan cheese on top if that is your thing.  

Put the lasagna in your preheated oven for about 30 minutes with a foil tent.  After your 30 minutes is up, take off the foil, and allow it cook for another 10-15 minutes, or until your cheese is nice and bubbly.   Or you can do like I did, and after 10 minutes, turn on the broiler, and cook for 2-3 minutes until kind of crunchy.  Allow it to cook for a few minutes, grab your bread, you butter, and your appetite.  I hope you enjoy this recipe! 

Lasagna

2 pound Ground Beef
2 cloves Garlic, Minced

1 Onion chopped
2 cans (14.5 Ounce) Diced Tomato
2 cans (6 Ounce) Tomato Paste
2 tablespoons Dried Thyme
2 tablespoons Dried Basil

2 tablespoons Italian seasoning

1 tablespoon garlic powder

1 can Mushrooms
1 teaspoon Salt

1 teaspoon pepper
15 oz Ricotta Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Thyme
1 teaspoon Salt
4 Cups Mozzarella Cheese 
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Bring a large pot of salted, oiled water to boil. 

Meanwhile, brown up your ground beef with your onion, garlic and 1/2 of your spices.  Once this has browned, drain off most of the fat (leaving a little for moisture) and add your two cans of diced tomatoes, your 2 cans of tomato paste, your can of mushrooms (optional), the rest of your spices.  Mix everything together and allow to simmer for 30-45 minutes.  

Meanwhile, to your pot of water, add your noodles 2-3 at a time, returning the water to a boil between each addition.  Once all noodles are added, allow to cook for about 5 minutes, or until they are just starting to soften up, but still fairly crunchy (mine were able to bend mostly, but still had a lot of crunch to them).  Drain these and allow them to cool until you are able to handle them.  

While your noodles are cooling, combine your eggs and beat them together.  Add your ricotta cheese, your Parmesan cheese, the mozzarella cheese, the thyme, salt and pepper.  Mix to combine.  Set aside. 

It's assembly time!  Place about 1/4 cup of water into your simmered sauce and mix to combine.  Then spoon a little of the sauce onto the bottom of your lasagna pan.  Add 3-4 noodles, overlapping as necessary, top with some of the ricotta mixture, and about 1 cup of shredded cheese.  Top this with sauce, 3-4 more noodles, and the cheeses.  Repeat one more time, ending with the mozzarella cheese.  Place this in a 350 oven with a tent over it for 30 minutes.  Remove the tent after 30 minutes, and allow to cook for 10-15 minutes longer, or until cheese on top has melted.  For a crispier topping, turn on the broiler for about a few minutes after the tent as been off for 10 minutes.  Serve with some crusty bread, and a salad!  

Enjoy!