Better Homes & Gardens Lasagna

My Family's Favorite Weeknight Lasagna

As a busy working mom, finding time to cook a delicious and satisfying meal for my family can be a challenge. But lasagna? Lasagna is my secret weapon. It's a crowd-pleaser, it's hearty, and honestly, it's surprisingly easy to make, even on a weeknight. This recipe, adapted from a classic Better Homes & Gardens version, has become a staple in our home, and I'm excited to share it with you.

The beauty of lasagna lies in its versatility. You can easily customize it to your family's preferences. Don't like sausage? Use ground beef or even a vegetarian alternative. Prefer different cheeses? Go for it! The key is layering—rich meat sauce, creamy ricotta, tender pasta, and melty mozzarella. It's a symphony of flavors and textures that always leaves my family wanting more. The preparation itself is surprisingly straightforward. I usually start by browning the meat and making the sauce while the noodles cook. Then it's just a matter of layering everything in a baking dish and popping it in the oven. The aroma that fills the kitchen as it bakes is pure magic, a comforting promise of a delicious meal to come.

What I love most about this lasagna is its ability to be prepared ahead of time. I often assemble the lasagna on a Sunday afternoon, then refrigerate it until dinnertime on a busy weeknight. The baking time may increase slightly, but the convenience is well worth it. This allows me to spend less time in the kitchen and more time with my family, a priceless trade-off. Plus, the flavors meld beautifully overnight, resulting in an even richer and more satisfying lasagna. Serving it with a simple side salad is all you need for a complete and satisfying meal.

This recipe isn't just about the food; it's about the memories. I can vividly recall family gatherings, holidays, and even those cozy weeknights where the aroma of baking lasagna filled our home. It's a meal that brings people together, creating lasting memories around the table. And that’s what makes this more than just a recipe—it’s a tradition.

I've modified the recipe slightly over the years, always searching for the perfect balance of flavors and textures. This version, with its robust meat sauce, creamy ricotta, and perfectly melted mozzarella, has become a true family favorite. Try it, and I'm confident that it will become a staple in your home as well.

Ingredients for My Adapted Better Homes & Gardens Lasagna:

(Remember to adjust quantities based on your needs and preferences!)

• Meat Sauce: Ground Italian sausage (or your preferred ground meat), canned crushed tomatoes, tomato paste, garlic, onion, herbs (basil, oregano, parsley), salt, pepper
• Ricotta Filling: Ricotta cheese (or cottage cheese), eggs, parmesan cheese, parsley, garlic, salt, pepper
• Pasta: Lasagna noodles (oven-ready are convenient)
• Cheese: Mozzarella cheese (sliced or shredded), Parmesan cheese (grated)

Tips and Tricks for Lasagna Success:

• Don't overcook the lasagna noodles. They should be slightly firm to prevent them from becoming mushy.
• Use a good quality ricotta cheese for a richer, creamier filling.
• If you're using oven-ready lasagna noodles, you may reduce the cooking time slightly.
• Let the lasagna rest for a few minutes after baking before slicing to allow it to set.
• Get creative with your toppings! Try adding spinach, mushrooms, or different types of cheese.

So, whether you're a seasoned cook or just starting your culinary journey, this lasagna is a must-try. It's simple to make, incredibly delicious, and perfect for any occasion. Enjoy!

Step-by-step

• Brown meat slowly; spoon off excess fat.
• Add next 5 ingredients and 1 cup water.
• Simmer, covered, 15 minutes; stir often.
• Cook noodles in boiling salted water till tender; drain; rinse.
• Beat eggs; add remaining ingredients, except mozzarella.
• Layer half the noodles in a 13 X 9 X 2 baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce.
• Repeat.
• Bake at 375 about 30 minutes (or assemble early and refrigerate; bake 45 minutes).
• Let stand 10 minutes before serving.
• Serves 8 to 10.