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Classic Lasagna Recipe

EQUIPMENT:

12 inch cast iron skillet

measuring cups and spoons

mixing bowl set

spatula set

lasagna server

INGREDIENTS:

1 Tablespoon Olive Oil

1 small Onion (finely diced)

1 lb. Lean Ground Beef

¾ teaspoon Garlic Powder (or 5 garlic cloves, finely minced)

¾ teaspoon Salt

½ teaspoon Pepper

32-40 ounce jar Marinara Sauce (may use more depending on how "saucy" you want it)

Parmesan Ricotta Cheese Filling:

2 cups Whole Milk Ricotta Cheese

1 cup Grated Parmesan Cheese

1 large Egg

1 teaspoon Dried Basil

¾ teaspoon Salt

½ teaspoon Pepper

12 Lasagna Noodles

4 cups Mozzarella Cheese (may use more if you want it extra cheesy) >>>Get a Free E-BOOK Beloved Italian Recipes Here<<<

INSTRUCTIONS:

Preheat oven to 375 degrees.  Heat olive oil in a large skillet over medium heat.  Add onion and cook for about 3-4 minutes. Add ground beef and increase heat to medium-high.  Cook until the meat begins to brown, about 5 minutes.  Sprinkle with garlic powder, salt, and pepper. 

Lower heat to low and add marinara sauce. If you want the lasagna to be extra saucy, I suggest adding more sauce. Let the sauce continue to simmer. 

Parmesan Ricotta Cheese Filling:

In a small bowl, stir together ricotta cheese, parmesan cheese, egg, basil, salt, and pepper. 

Cook lasagna noodles according to package instructions. 

Spread the bottom of a 9 x 13 baking pan with ¼ cup of the meat sauce. Place 3 noodles in a single layers on top of the sauce.  Spread each noodle with parmesan ricotta cheese filling and sprinkle with 1 cup of mozzarella cheese and meat sauce.  Repeat.  Finish with remaining mozzarella cheese. 

Spray a large piece of foil with non-stick cooking spray and cover the lasagna. Bake for 15 minutes and then remove the foil. Continue to bake until the cheese if bubbling, about 25 minutes longer. Cool the lasagna for 10 minutes before cutting into pieces. .........................Keep Reading.......................

[smarthack]

Ginger Chicken With Crisp Napa Salad

INGREDIENTS:

Yield:4 servings

4boneless, skinless chicken breasts (about 6 ounces each), patted dry

Kosher salt

2tablespoons finely grated ginger (from a 2-inch piece)

1garlic clove, finely grated

¼cup chopped fresh cilantro

½teaspoon ground cayenne

6tablespoons neutral oil, such as grape seed or canola

1lime

½small head napa cabbage, cut lengthwise (about 1 pound)

1seedless cucumber (Persian or English), thinly sliced

½cup sliced chives (½-inch lengths)

½cup mint leaves

2tablespoons rice vinegar, distilled white vinegar or apple cider vinegar >>>>Get a FREE E-BOOK with 200 Quick Recipes Here<<<<

PREPARATION:

Step 1Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a rolling pin or a bottle, pound each to an even ½-inch thickness. Season both sides with salt.

Step 2In a small bowl, combine the ginger, garlic, cilantro, cayenne and 4 tablespoons oil. Finely grate the lime zest directly into the bowl; reserve the lime. Rub both sides of the chicken breasts with the marinade. Let sit at room temperature for at least 10 minutes.

Step 3Meanwhile, cut the cabbage lengthwise, core it, then slice crosswise into ½-inch-thick strips. Transfer to a large bowl and toss in the cucumber slices, chives and mint leaves.

Step 4Heat a large skillet over medium-high heat. Pour in 1 tablespoon oil and heat until shimmering, about 1 minute. Place the chicken breasts in the skillet and cook, turning once, until golden brown and cooked through, about 4 minutes per side. Cut the reserved lime in half and squeeze the juice over the chicken; slice the chicken. Transfer the chicken to serving plates and slice.

Step 5Toss the cabbage mixture with the vinegar and remaining 1 tablespoon oil. Season to taste with salt and serve alongside the chicken. ..................................Keep Reading...................................