Nadiar's Blog of random stuff!

1 pkg no-boil lasagna (important that this be no-boil)
1 container of ricotta cheese
1 egg
1/4 cup freshly grated parmesan cheese
2 bottles of reduced calorie Ragu
1 can mushrooms (DON'T DRAIN)
1 pound Browned hamburger or sausage (I like the Jimmy Dean Italian Sausage)
Mozzarella Cheese
Cheddar Cheese (can just use mozzarella instead, but why?)

13 X 9 inch pan 375 degree oven
Mix ricotta, egg and about 1/4 cup of parmesan cheese together. Set aside.
Spray bottom and sides of pan. Spread a layer of sauce on bottom. Put three noodles next to each other across the bottom. (I don't overlap.) Drop spoonfuls of ricotta mixture onto each noodle. Sprinkle mushrooms and cheese on this. Add some of the meat and lightly pour sauce on top of these fillings. Press another noodle directly above layered filling and repeat the same process. When you get near the top and you just have mushroom "water" left in the can, pour it over the noodles. (The moisture is needed.) Use all the ricotta mixture before you get to the top. You may not have three noodles for the top, just spread out whatever is left, cover with sauce and mozzarella cheese. Cover with aluminum foil (hint: Fold the foil in half the long way and crease the center before putting on top of the pan. This will keep it off the cheese.) Put it into the oven for 45-60 minutes, uncover and bake for an additional 15 minutes. Enjoy!


My mother has a completely different lasagna thats damn delicious, but I haven't worked the method out of her.