Feaston was browsing through our cookbooks the other day and we came across our hand-written cookbook where we keep all of our super-secret recipes.
There is actually nothing really secret about them because we put them online for Google to crawl all over and for the Internet to view.
There’s lots of tastiness in this little red book. You’ve seen a fair share of what’s inside, (spicy chicken and cheese … meatballs) but I’ll be damned if we have never shared our lasagna with you.
Feaston’s Lasagna is a really good choice if you need to feed a frickin’ army on a budget. Seriously, I’m surprised the U.S. Army doesn’t feed the troops more Lasagna. For like $15 of ingredients you can feed 10 people comfortably.
Here is what you need:
- 1 1/2 pounds of ground beef, sauteed with garlic and diced onion and drained
- 4 1/2 cups of your favorite pasta sauce
- 1 package of lasagna noodles, cooked
- 2 cups of ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cups grated Parmesan cheese
- 3 eggs
- Parsley, Rosemary, Basil, Oregano, Salt and Pepper to taste
I’m going to boil this recipe down to the bare essentials and get right to it. When we made this on Sunday, I wasn’t really in the mood to make it so much as I wanted to eat it.
Three things you need to do right off the bat: Begin to brown the beef with fixings, boil water for the noodles and preheat your oven to 375 degrees.
In the meantime, grab a large bowl. In it mix the cheeses, eggs and herbs. Blend it up real nice. It should be a pasty consistency when you are done. Set that aside for now.
Once your beef is browned and drained and you have cooked pasta noodles (lay them out to cool and dry a bit), grab your lasagna pan. It should be one in the ballpark of 13×9.
In the pan, lay down a thin coating of sauce. This will help the noodles not to stick. Now you are going to do some layering. We’re going for three layers, do divide the meat and cheese filling into thirds.
Once the layering is done, put down another layer of sauce and sprinkle cheese on top. Bake it for 30 to 45 minutes at 375 covered with foil. Tip: Bake it for 10 to 15 minutes after it’s done with the foil off to firm up the whole thing.