Lasagna. One of the most comforting meals on the planet. I remember making it for my dad and myself, on the nights my mom was working late giving riding lessons at the stable. She’s not a huge fan of Italian, so I always tried to make something that Dad & I really enjoyed, but didn’t get a chance to have too often. I always used the recipe right off the box, and it always turned out great.

I’ve tried other versions since then, but none of them ever lived up to the classic in my eyes. Although, I do love a good spinach-mushroom lasagna. And, I’m looking forward to trying a seafood lasagna at some point in the future. As with most other pasta casseroles , the possibilities are endless. But, at heart, I’m a traditionalist – so, that’s what I’m sharing with you today.

Layers of perfect pasta, lean ground sirloin, creamy ricotta and chewy mozzarella, and a nice zippy marinara sauce. I’ve used fresh pasta in the past, but to be honest – I prefer the box. While I love homemade pasta, I usually use boxed lasagna noodles. They seem to hold up better for leftovers than fresh pasta does. Plus, who doesn’t love the ruffles on the pasta? In the past I’ve had problems with the lasagna being too watery. I find that only happens when I used a combo of whole milk ricotta and whole milk mozzarella. If I use part-skim ricotta, it’s always just right.  The addition of cottage cheese may seem a bit odd, but it really does lighten up the texture of the ricotta. If you don’t have a favorite lasagna recipe, give this one a try. It won’t let you down, I promise!

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