Nothing says comfort food to me like a big, hearty, plate of lasagna. It’s one of my favorite meals to make because everyone in my family loves it so much, but also because it’s one of those dishes that looks like it took more effort than it really did. Most lasagna recipes call for ricotta cheese, but there’s just something about the texture that ruins it for me. I’m coming around, there’s a really yummy stuffed shells recipe that uses ricotta and I love it, but I just don’t seem to like it in my lasagna. So while this may be lasagna without ricotta cheese, it is still deliciously cheesy and creamy. The secret is the milky egg mixture that goes between the layers. Everything bakes up bubbly and perfect.
I posted the other day that we went to the store after returning from our trip only to find the store near our house was completely bare- no milk, cheese, meat, or bread! My husband braved the icy roads the following day and made a trip to Tom Thumb in search of provisions. Thankfully they were in much better shape than the first store we visited. He stocked up on ingredients to make soup, and also lots of pasta and sauce. Even better that there was a promotion going on for $1 off the purchase of ONE (1) box of Barilla Lasagne and ONE (1) Barilla Sauce.
After hearing about all of the empty shelves at the other stores due to the crazy ice storm, I was so glad to see these pantry staples still available! Pasta dishes are one of my favorites, so I always keep several jars of sauce and different types of noodles in my pantry. James picked up some hamburger meat and mozzarella and we were good to go! (Along with some other necessities… like wine… and chocolate…)
- 1 lb ground beef
- 1 jar Traditional Barilla Sauce
- 9-10 Barilla Lasagne Noodles
- 4 cups mozzarella cheese
- 3 eggs
- 3 tbsp evaporated milk
- Italian Seasoning, to taste
- Salt & Pepper, to taste
- Garlic Powder, to taste
- Brown the meat over medium heat in a large skillet. Once the meat is fully cooked, drain and add the sauce. Add the spices and simmer over low heat. Cook the noodles as directed on the package. Preheat the oven to 350 degrees. Once the meat and noodles are cooked, whisk together the eggs and milk in a small bowl. Add a thin layer of meat sauce to a 9x13 glass pan. Layer with noodles, egg mixture, sauce, and cheese. Repeat this for a total of three layers. Top the final layer of noodles with the remaining egg mixture and cheese. Bake for 30 minutes, or until bubbly and melted.
- I always make a few extra noodles in case any break in the process. I find it easier to use rubber tipped tongs to pick up and layer my noodles.