A good lasagna is one of my favorite comfort foods...and this is a GREAT recipe.
Last weekend, we went apple picking with some friends. Once we had eaten two dozen apples between us and had picked 75 pounds for ourselves, we all headed back to our house for dinner. This recipe is pretty easy to put together, can be made ahead of time, and doesn't fall apart when you cut into it. How many homemade lasagnas actually stay together beautifully? Not many!
2.75-3 pounds ground beef
1.5 cups minced onion
2 cloves garlic, minced
1.5 jars of your favorite pasta sauce
20 oz Ricotta Cheese
3 ounces Cream Cheese, softened
2 Tablespoons fresh basil, chopped
Thinly sliced mushrooms (8 oz)
Parmesan cheese, shredded
Mozzarella cheese, shredded
Boil lasagna noodles according to the directions on the box.
Brown ground beef, strain, and set aside. Saute minced onions and garlic in olive oil until onions are translucent. Add ground beef to onions and garlic, and sprinkle with dried basil and salt. Add pasta sauce and stir to combine.
In a medium bowl, combine ricotta cheese, cream cheese, and egg, stirring until combined. Add chopped, fresh basil and a sprinkle of salt, then set aside.
Now it's time to build your lasagna! Start with a thin layer of the meat on the bottom of a large Pyrex dish.
1. Lay 3 lasagna noodles on top of the meat.
2. Spread 1/2 of the ricotta/cream cheese mixture on top of the noodles.
3. Spread (just less than half) of the meat mixture on top of the cheese.
4. Evenly distribute half of the thinly sliced mushrooms on top of the meat.
5. Place a single layer of spinach on top of your mushrooms
6. Sprinkle Parmesan and mozzarella cheese.
7. Repeat steps 1-6 one more time.
8. Lay 3 more lasagna noodles on top of the cheeses.
9. Evenly spread remaining meat mixture on top of the noodles.
10. Sprinkle more Parmesan and mozzarella cheese on top.
11. Drizzle about 1/4 cup of heavy cream on top and down the sides of the lasagna.
If your lasagna is overflowing (or close to it), it's a good idea to put some weight on top of the dish and refrigerate it for a little while to compact it a little.
Bake at 375 degrees for 50-60 minutes. Cover the lasagna with a foil "tent" for the first 30 minutes, then remove foil and continue cooking. Your lasagna will be done when it's bubbling and the cheese begins to brown around the edges.
Let the lasagna sit for 10-15 minutes before cutting into it. This will help keep the pieces from falling apart when you cut it to serve.