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boojum
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I occasionally get a desire to eat some Lasagna. To help with this, I looked up some recipes for Lasagna Casserole and settled on this one.. and it was yummy! It has some different ingredients that the recipe called for because of my own preferences.
Ingredients:
1 box Bowtie Pasta (or another short pasta like penne, ziti, or medium shells)
1 pound lean ground beef
1/2 cup diced onion
1 teaspoon minced garlic, divided
1 teaspoon Italian Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper divided
25 ounces Prego Italian Sausage and Garlic sauce
1/4 cup water
1 cup part-skim ricotta cheese
1 egg
3 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 teaspoon dried parsley flakes, or 1 tablespoon fresh
Instructions:
1. Cook the pasta one minute shy of the package directions. Drain well and set aside.
2. Meanwhile, in a large Dutch oven, cook beef, onion, and 1/2 teaspoon garlic over medium heat until meat is no longer pink. Drain the grease and return the pan to the heat. Sprinkle with Italian Seasoning, salt and 1/4 teaspoon pepper and cook, stirring, for a minute or two. Add the marinara and water and let it simmer for a couple of minutes until warmed through. Stir in the cooked pasta, remove from the heat and set aside.
3. Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
4. Add ricotta and egg to a large mixing bowl and stir until smooth. Add half of the shredded mozzarella, remaining garlic, half of the Parmesan cheese, parsley and remaining pepper.
5. Add half of the beef/pasta mixture to the prepared baking dish. Spoon dollops of the ricotta mixture evenly over the top. Top with remaining beef/pasta mixture, spreading it out with the back of a spoon to cover the creamy layer.
6. Put lid on dutch oven and bake for 30 minutes. Remove lid and sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer or until bubbly and cheese is melted.
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