|Pounds Ricotta Cheese||2|
|Cups Mozzarella cheese||3|
Jars Spaghetti sauce, Salt, Pepper
|Teaspoon Dried Parsley||1|
Step 1. Chop medium onion into small pieces.
Step 2. Add hamburger, onion, salt and pepper to pot. Cook over medium heat. I used seasoned salt that's why it looks red.
Step 3. Should look like this when done. No pink meat! Drain the fat.
Step 4. My sauce of choice. One of these days I will learn to make my own.
Step 5. Add 1 jar of sauce to meat. Simmer on low. This blends the flavors together.
Step 6. The lasagna I used.
Step 7. Boil the water.
Step 8. Add all the lasagna noodles. They will sink into the water in a minute. Cover and cook for 10 minutes.
Step 9. Add 2 cups of mozzarella, 2 lbs of ricotta, parsley, salt and pepper to a mixing bowl. Mix together.
Step 10. When noodles are done keep in colander.
Step 11. Set up your work station. Put parchment paper down on table. Line up all ingredients. Add a little sauce to bottom of pan from second jar of sauce.
Step 12. Lay out 3 noodles. Be careful! They hold heat for a while.
Step 13. Add cheese. About 3 tablespoons for each noodle. Spread out on noodle.
Step 14. Add meat sauce. About 3 tablespoon per noodle. Spread out.
Step 15. Now grab one end and start to roll. Not to tight, just a gentle roll.
Step 16. Until you get something that looks like this.
Step 17. Place in the aluminum foil baking pan, seam side down.
Step 18. I used all the noodles (20), which was exactly perfect for the cheese I had.
Step 19. Cover with remaining sauce. I had some meat sauce left over so I added that to the top of one foil pan.
Step 20. Cover with half a cup of mozzarella. If you have 1 large foil baking pan, use 1 cup of mozzarella.
Step 21. Cover with tin foil. Bake in the oven @ 350 degrees for 20 minutes.
Step 22. Remove tin foil and put back in oven for 10 more minutes.
Step 23. Ready! Browned, bubbly and so yummy! Enjoy!