Lasagna

Until a few years ago, I did not really like lasagna.  I'm not sure why.  I'm a huge pasta, meat and marinara fan, so I don't know what caused me to dislike lasagna.  


During my junior year of college, however, I made my first lasagna, just to try it out.  Now I can't get enough.  It is on Nick and I's short list of dinners to get us through the week.  With only two of us to feed, lasagna keeps us fed for two dinners and Nick's lunches for almost a whole week.  

One-Step Lasagna with Sausage and Basil
from Bon Appetit


3/4 pound lean ground beef
1/2 pound Italian sausage, casings removed (we just use ground sausage)


1 26-ounce jar thick spaghetti or marinara sauce
1 1/2 cups water
1/2 cup chopped fresh basil (we typically use dried)
1 1-pound box of lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 pound mozzarella cheese, coarsely grated (we buy shredded)
1 cup grated Parmesan cheese


Preheat oven to 350 F. Saute beef and sausage in heavy large skillet over medium-high heat until cooked through, breaking up meats with back of spoon, about 4 minutes.  Transfer meats to a bowl.

Combine spaghetti sauce, water and basil in large bowl. Spread 1 1/2 cups sauce mixture in bottom of 13x9x2-inch glass baking dish. Arrange 1/3 noodles, slightly overlapping if necessary, atop sauce. Spread half of ricotta over noodles. Sprinkle with half of mozzarella cheese, half of meat mixture and 1/4 cup Parmesan cheese. Top with 1 1/2 cups sauce. Repeat layering with noodles, ricotta, mozzarella, meats and 1/4 cup Parmesan cheese. Arrange remaining noodles over. Spoon remaining sauce over, covering completely. Sprinkle with remaining 1/2 cup Parmesan. Cover tightly with heavy-duty foil. Place on baking sheet.

Bake until noodles are tender and lasagna is heated through, about 1 hour. Uncover; let stand 15 minutes. (Can be prepared 1 day ahead. Rewarm covered in 350°F. oven about 45 minutes. ) Cut lasagna into squares and serve.