Our Favorite Lasagna

Dishes to wash: Uses a skillet, a mixing bowl and a 9×13 pan.
4 out of 4 people in our house like it. (Note Miss Picky in the background of the pic sneaking a bite before the prayer)

I think it’s even better reheated. Yay leftovers.

I know you are jealous of our fine styrofoam and plastic table settings. 😂

Ingredients

1ish pound of ground beef
1 jar of spaghetti sauce or marinara
2 teaspoons onion flakes
1 teaspoon garlic powder
2 Tablespoons Italian seasoning
1 egg (beaten)
15 oz ricotta cheese
12 oz shredded Mozzarella cheese
Oven Ready lasagna noodles.* You just lay them in there all hard and they get soft in the oven like magic. **If you are low-carbing I found some lasagna noodles made from the heart of palm that were decent and worth a try

These are the low-carb option. I soaked them in water to get some of the salt out before using. Also I doubled the recipe and made a low carb one for me and a regular noodle one for everyone else.

Procedure

Brown ground beef
Add all the onion flakes, all the garlic powder, and 1/2 Tablespoon of the Italian seasoning to the ground beef
Add the whole jar of spaghetti sauce to the ground beef and turn it down and let it simmer
In a mixing bowl, mix egg, ricotta cheese, 10 oz (aka most of) the Mozzarella Cheese (keep back 2oz or like 3/4 cup, or….like three handfulls 😉 ) and the rest of the Italian Seasoning (1.5 Tablespoons)
Oil a 9×13 pan
Layer the meat sauce, then a layer of noodles, then a layer of the cheese mixture. Keep it up till you are out of ingredients or your pan is full. FINISH with a meat sauce layer.
Put the pan on a cookie sheet to prevent any oven spillage. Bake 45 minutes at 350. Put your remaining cheese on top and put back in oven to melt.
Take out and let cool 15-20 minutes before serving.