This recipe is called Grand Slam Lasagna because 4 cheeses (Ricotta, Provolone, Parmesan, Mozzarella) are used. This is a home run with family and friends.
I've used my recipe for tomato sauce, but you can use jarred sauced if preferred. You can adjust the amount of sauce, if desired.
I also used ground round for this recipe. Feel free to experiment and use what cheeses and ground meats that you like. You can even make this vegetarian if desired. Enjoy!
1 1/2 lb each: Ricotta cheese, Mozzarella, lean ground beef (ground round)
1 lb each: Provolone (sliced), Parmesan cheese (grated or shredded)
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
1/8 tsp salt (optional)
2 eggs (optional)
1/2 c chopped onions
Preheat oven to 375.
In a skillet or sauce pan, brown meat an onions for 8-10 minutes, drain meat and onions in strainer. Add tomato sauce and cook for 10 minutes more.
Meanwhile cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step.
Place ricotta cheese in mixing bowl add two eggs, and combine well.
Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.
Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce and meat over noodles. Arrange 1/2 of ricotta cheese mixture, sliced provolone, 1/3 of Parmesan and mozzarella cheeses over sauce.
Top with 1/3 noodles and repeat layering process. Set aside 1 c of sauce without the meat. Top with remaining noodles. Layer 1 c of sauce, remaining Parmesan and mozzarella cheese over noodles.
Cover lasagna with foil and bake for 60-70 minutes.
Makes 10 serving.