Meat Lasagna - a Recipe

Though I typically refrain from sharing my experimental recipes, as they acquire little interest, I insist that lasagna lovers give this one a shot!

Ingredients:

Lasagna Shells (preferably instant or oven ready)

2 Large Cans of Spaghetti Sauce

1 32oz Jar of Ricotta Cheese

Grated or Shredded Cheese

Ground Beef

Black Olives, Mushrooms, Onions (optional)

First and foremost, ensure that you have a large enough, deep dish pan for the lasagna. We initially want to design the first layer. (1) The shells (preferably precooked or oven ready) will need to cover the bottom of the pan, at least a half an inch from the sides if possible. Naturally, once the dish is baked, the lasagna will expand and fill in the empty sides. Once the shells form a proper foundation, (2) about a quarter inch of ricotta cheese will be dispersed above the shells. (3) Cover this layer with your choice of spaghetti sauce (Garlic & Mushroom is the best, in my opinion) and then layer with grated cheese. (4) Assuming you want olives, mushrooms, etc., go ahead and add them to this layer. The first layer is complete.

For the second layer, we will repeat the aforementioned steps. However, step (4) will now consist of adding the already cooked ground beef. Notice how the ricotta cheese helps in molding everything together. Naturally, feel free to add a bit of pressure on the 2^nd and 3^rd layer of shells to compact the lasagna.

Finally, the third layer will once again require another addition of lasagna shells. Instead of adding ricotta cheese and other toppings though, we will simply add another layer of spaghetti sauce and grated cheese. This is the final step.

Ensure that the oven is preheated at 350 degrees, and cover the lasagna dish with tin foil or a cookie sheet. Insert the dish and allow it to cook for roughly 45 minutes. Remove the tin foil or cookie sheet and allow it to cook additionally for 15 minutes. Before serving, attempt to cut a square in the lasagna with a spatula or knife. The lasagna shells should be soft enough to cut delicately without compromising or destroying the foundation. If so, dig in! If not, allow it to cook for another 15 minutes or so, and try again.