Servings 6 servings
Ingredients
- 1 Tablespoon olive oil
- 1/2 medium onion, chopped
- 1 1/2 lbs ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon crushed red pepper flakes
- 4 cups homemade or store-bought tomato sauce
- 8 lasagna noodles, broken into 2-inch pieces
- 3/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Instructions
- In a medium skillet set over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until they are transluscent, about 3 minutes.
- Add the ground beef, and using a wooden spoon or spatula, break it apart into crumbles and brown it until it's cooked through. Pour off any excess fat then stir in the garlic powder, dried oregano, crushed red pepper flakes, tomato sauce, lasagna noodles, and a pinch of salt and pepper. Bring it to a boil then reduce the heat to medium-low, cover the pan securely and cook it until the noodles are soft, 18 to 20 minutes.
- Remove the pan from the heat and stir in 1/2 cup of the Parmesan cheese. Top the lasagna with dollops of the ricotta cheese and the remaining 1/4 cup Parmesan cheese and serve.
- To freeze the lasagna, portion the cooked, cooled lasagna into overnproof freezer containers and press plastic wrap onto the surface of the food. Wrap the containers well with foil and freeze them for up to 3 months. To serve, thaw the lasagna in the refrigerator overnight then remove the foil and plastic wrap. Re-cover the container with foil and bake it at 325°F until it's heated through, 15 to 20 minutes.
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