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Paula Deen Easy Lasagna Recipe

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SlowCooker Lasagna Paula Deen Magazine
SlowCooker Lasagna Paula Deen Magazine from www.pauladeenmagazine.com

Description

This Paula Deen Easy Lasagna Recipe is one of the simplest lasagna recipes you'll ever come across. It's perfect for beginners who want to try their hand at making lasagna from scratch. This recipe is easy to follow, and the result is a delicious and hearty lasagna that your family and friends will love.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 15 minutes.

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jar (28 ounces) spaghetti sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 container (15 ounces) ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 12 lasagna noodles, cooked and drained

Equipment

  • Large skillet
  • 9x13 inch baking dish

Method

  1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onion is tender. Drain any excess fat.
  2. Stir in the spaghetti sauce and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  3. In a separate bowl, mix together the ricotta cheese, 1 1/2 cups of the shredded mozzarella cheese, the Parmesan cheese, and the egg.
  4. Preheat your oven to 350°F (175°C).
  5. Spoon a layer of the meat sauce into the bottom of a 9x13 inch baking dish. Arrange a layer of cooked lasagna noodles on top of the sauce.
  6. Spoon half of the cheese mixture over the lasagna noodles, then cover with another layer of meat sauce. Repeat with another layer of noodles, the remaining cheese mixture, and the remaining meat sauce.
  7. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top of the lasagna.
  8. Cover the baking dish with aluminum foil and bake for 45 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  10. Let the lasagna cool for a few minutes before serving.

Notes

  • You can substitute ground pork or turkey for the ground beef if desired.
  • You can use oven-ready lasagna noodles to save time, but be sure to adjust the cooking time accordingly.
  • This recipe can be made ahead of time and stored in the refrigerator for up to 24 hours before baking.

Nutrition Info

  • Serving size: 1/12 of recipe
  • Calories: 450
  • Total fat: 23g
  • Saturated fat: 12g
  • Cholesterol: 101mg
  • Sodium: 807mg
  • Total carbohydrates: 30g
  • Dietary fiber: 3g
  • Sugar: 8g
  • Protein: 28g

Recipes FAQ

Can I freeze this lasagna?

Yes, you can freeze this lasagna. Just be sure to let it cool completely before wrapping it tightly in aluminum foil or plastic wrap. To reheat, let it thaw in the refrigerator overnight and then bake at 350°F (175°C) for 20-30 minutes, or until heated through.

Can I use cottage cheese instead of ricotta cheese?

Yes, you can use cottage cheese instead of ricotta cheese if you prefer. Just be sure to blend it until it's smooth before adding it to the lasagna.

Can I add vegetables to this recipe?

Yes, you can add vegetables such as spinach, zucchini, or mushrooms to this recipe if you like. Just sauté them in the skillet with the ground beef and onion before adding the spaghetti sauce and diced tomatoes.

Recipe Tips

  • Be sure to drain any excess fat from the ground beef before adding the other ingredients.
  • Let the lasagna cool for a few minutes before serving to allow it to set up and make it easier to cut.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.

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