I won't lie. These were messy. Messy usually means delicious in my book! I usually make a "normal" lasagna but I was feeling extra spicy this past week and so I was inspired by a fellow blogger to make lasagna in a different way. My husband knows his meat, and unfortunately he knew that it tasted "different". Well, I tried to sneak in some ground turkey but he cannot be fooled! It's back to ground beef .. for now. ;)
These were messy to make and messy to eat but they were a very traditional lasagna in an untraditional display. I love making things over again, but in a different way and these turned out great! I just used my regular lasagna recipe, halved (I didn't want too many leftovers) and it seemed to work perfectly.
Inspired by: Homemade by Holman, Recipe original to Kelly's Kitch
1 small can tomato/spaghetti sauce (14-16 oz)
1/2 cup onions, chopped
1 can tomato paste (6 oz)
1/3 cup water
1 garlic clove, minced
1/4 tsp pepper
1 tsp oregano
1/4 lb lasagna noodles, cooked
1/2 tub racotta cheese
mozzarella cheese, for topping
parmesan cheese, for topping
Brown meat in large skillet. Add onion and cook until tender (about 4-5 minutes). Stir in tomato sauce, paste, water, garlic and seasonings. Cover and simmer on low 25 minutes. Once eveything is cooked, take lasagna noodles (halved) and spread 1-2 tsp ricotta on the noodle. Place 1-2 tsp of the skillet mixture on top and place in a 8x8 greased baking dish. Cover with remaining meat mixture and sprinkle with mozzarella and parmesan cheese to cover. Cover with foil. Bake, covered, in preheated oven at 350 degrees for 18-20 minutes. Uncover and bake for an additional 5 minutes. Let sit for 5 minutes before serving.