This is not your “traditional” lasagna. The sauce is very light, and most think there is no sauce in there. It may appear “runny” at first, but it bakes up very nicely.

Ingredients

Uncooked Homemade pasta sheets (see our pasta recipe) – Enough to cover a 9×13 baking pan 3 times

2 Tbls Extra Virgin Olive Oil
1 1/2 lbs ground beef
2 tsp oregano
1/2 white onion, diced
1 tbls minced garlic
1 tsp salt (can add more to taste)
1 tsp pepper (can add more to taste)
2 small cans tomato sauce
1 cup water
1 small can sliced mushrooms (optional)
1 small can spinach (optional)

1 16 oz container Ricotta Cheese
3 cups shredded Mozzarella cheese
1 cup shredded parmesan cheese
2 tsp garlic powder
1 tsp italian seasoning
1/2 cup water

Combine 2 tbls olive oil, onion and garlic in sauce pan and saute until onion is transparent. Add in ground beef, crumble and cook fully. Should be in small bits. Add in oregano, salt, pepper and tomato sauce. Simmer 5 minutes and then add in water, mushrooms and spinach. Set aside.

In medium bowl combine cheese, garlic powder and italian seasoning, add 1/2 cup water and set aside.

Put about 1 to 2 tablespoons of olive oil in the bottom of a 9×13 baking pan. Place a layer of uncooked pasta on top of the oil, enough to reach the eadges with minimal overlap. Place 1/3 of the sauce on top, folowed by 1/3 of the cheese mixture. Place another layer of pasta, 1/3 sauce and 1/3 cheese mix. Repeat until 3 layers of each are done. Top the last layer of cheese with 1 cup Mozzarella and 1/4 cup Parmesan. Cover with tin foil, place on baking sheet and bake at 350 for 45 minutes, then remove cover and let back for 15 more minutes.