Skinner Lasagna Recipe
Craving classic comfort food that feeds a crowd? This Skinner Lasagna Recipe delivers layers of rich meat sauce, creamy ricotta and gooey mozzarella over tender Skinner pasta noodles.
Ingredients
- 12 Skinner lasagna noodles
- 1 lb ground beef
- 1 jar 24 oz pasta sauce
- 1 1/2 cups water
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Cook the Noodles
- Boil 9 Skinner lasagna noodles as package directs. Drain and cool. Set aside.
Brown the Meat
- Cook ground beef in skillet until no pink remains. Drain fat well.
Make the Sauce
- Add pasta sauce and water to meat. Simmer 10 minutes. Stir often.
Mix Cheese Filling
- Blend ricotta, half mozzarella, Parmesan, eggs, parsley, salt, pepper.
Layer Bottom Sauce
- Spread 1 cup meat sauce in 9x13 baking dish. Even it out.
Add First Noodles
- Place 3 noodles over sauce. Cover with 1 cup more sauce.
Spread Cheese Layer
- Add half cheese mix over sauce. Smooth gently with spoon.
Repeat Layers
- Add noodles, sauce, cheese again. Top with last noodles.
Finish with Sauce
- Pour remaining sauce over top. Sprinkle rest of mozzarella.
Cover and Bake
- Cover with foil. Bake at 350°F for 45 minutes.
Uncovered Bake
- Remove foil. Bake 15 more minutes until bubbly.
Rest Before Serving
- Let stand 10 minutes. Cut into squares. Serve hot!
Notes
- Refrigerate leftovers up to 4 days in airtight container.
- Freeze baked lasagna up to 3 months. Thaw overnight.
- Reheat slices in oven at 350°F for 20-25 minutes.
- Microwave single pieces 2-3 minutes. Cover loosely.
- Add extra sauce if it dries out.