Thursday, December 15, 2011

Oven Baked Lasagna

Oven Baked Lasagna

My kids love lasagna and so do I! It's so simple to make and it's pretty fun to assemble it in the pan. This lasagna is exactly the same lasagna I made here but instead of putting it in the crock pot for 3-4 hours, I baked it 30-45 minutes.  It's so good!

*You can assemble the lasagna a day or two before you want to cook it. Just keep it refrigerated, or, assemble the ingredients in your pan and freeze it. When you're ready to bake it, defrost it and bake according to the directions below.

**I bake this and then cut into portions and freeze it for later. Lasagna always tastes better the second day!

Ingredients:1 lb. lean ground beef
1 can (26-28oz) tomato paste
1 can (8oz) no-salt-added tomato sauce
1/2pkg (about 8) no-boil lasagna noodles
1 jar (1 lb.) alfredo sauce
3 cups (12oz) shredded mozzarella cheese
1/4 cup grated parmesian cheese

Heat oven to 375 degrees.
Brown beef in skillet over medium-high heat until cooked all the way through. Drain grease.
Spray 9x13 baking dish with olive oil spray and spread 3/4cup tomato paste sauce on the bottom.
Add tomato paste, tomato sauce and browned meat in a bowl and combine.
Layer noodles on top of the tomato paste then add 1/3 Alfredo sauce, 1/3 mozzarella cheese and top with the paste/sauce/meat mixture and keep doing these layers until all ingredients are used.
Sprinkle the grated Parmesan cheese on top.

Bake at 375 for 30-45 minutes.
Turn broiler on high and broil until cheese on top is browned.

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