- 1 whole jar of "store bought" pasta sauce
- 5-10 sheets of pasta
- Italian herbs
- block of mozzarella cheese
- beef or chicken
Level of difficulty Average
Cost Average budget
Fill a pot 3/4 full of water. Bring to a boil on max heat. Add noodles to the boiling water, stir (maintain boil). Cook the noodles until "al dente" about 10 minutes. Drain in a colander, do not rinse. Spread on a cutting board.
Put the beef, onions, celery in a fry pan. Cook over medium heat until meat is brown and the onions are translucent. Drain fat.
Add mushrooms, seasonings, pasta sauce to meat mixture. Turn off heat and stir occasionally.
Slice the block of mozzarella into thin strips.
Line pan with foil.
Assemble lasagne like this:
a. Begin with a thin layer of meat sauce (so the noodles wont go dry)
b. Lay one noodle on top, cut to fit if necessary.
c. Lay strips of mozzarella on the noodle.
d. Layer meat sauce.
g. *Repeat steps d. to f. until satisfied.*
h. Last noodle.
i. Remaining meat sauce.
j. Top with mozzarella cheese
Bake at 375 F for 5 minutes or until cheese has melted.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.