Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna
- 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, andouille, etc.)
- 2 cloves garlic, minced (I would use 3 or 4 cloves)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 26 to 28 ounces (about 3 cups) pasta sauce
- Salt and pepper
- 2 tablespoons red wine (optional)
- 1 cup chicken stock
- 8 ounces cream cheese, softened
- 2 tablespoons white wine (optional)
- 12 ounces (3 cups) freshly grated mozzarella
- 8 no-boil lasagna noodles
- 2 cups cooked, well-drained spinach, peas, or other vegetables (optional)
- 1 cup (about 4 ounces) freshly grated Parmesan
- Heat oven to 400. Spray a 9-by-13-inch dish. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
- In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
- Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
- Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 45 minutes. Let cool for 10 minutes.
Notes: I like to add finely diced carrots, and I like to add a few more lasagna noodles. You might as well double the recipe and make 2. It’s not much more work than making 1. I always know someone who has a new baby, or a sick family member, or has just had surgery. Everyone needs a little help sometimes.
Recipe Origin: Based on Wondertime recipe. Great magazine that is no longer.