Grandma's nada Ricotta Cheesy Lasagna
I have added a few of my own tastes to this recipe, like my own Authentic Italian pasta Sauce, (recipe in my recipe box). But when I'm making this recipe, it takes me back to grandma's kitchen as a child. And it brings everyone to the table. A definite family favorite for any day of the week! A must for holidays!
1 1/2 lbground chuck
1/2 lbsharp cheddar cheese, sliced
1/2 lbswiss cheese, sliced
1/2 lbmozzarella cheese, sliced
1/2 lbprovolone cheese, sliced
1 cshredded mozzarella cheese
1 mediumonion, chopped
1 mediumgreen bell pepper, chopped
2 Tbspolive oil, extra virgin
32 ozyour favorite tomato sauce, or see my recipes for authentic italian pasta sauce... which goes great with this recipe!
How to Make Grandma's nada Ricotta Cheesy Lasagna
- Preheat oven to 350 degrees F.
Prepare lasagna pasta as per directions, al dente.
I add oil to my water when boiling to prevent noodles from sticking and tearing.
**NOTE: After I drain my noodles, I run them through my fingers to remove excess water. Then, to keep noodles from sticking and tearing while waiting to assemble lasagna. Spray the rim of empty pot you cooked your pasta in with non-stick cooking spray and hang noodles over edge of pot until ready to assemble. Keeps noodles flat, prevents them from folding in on themselves, sticking, and tearing.
- A nice crisp salad with Italian Dressing, Fresh Italian bread, and fresh corn shaved from the cob compliment this main dish.
As always, you can make it vegetarian by omitting the meat mixture.
I posted pictures of both, because I Always make a vegetarian version when I make this dish. I'll even add cut up zucchini and or eggplant (sauteed in butter with peppers and onions and Italian seasoning) in place of the meat for a tasty Vegetable lasagna.
It's a wonderfully cheesy lasagna full of flavor! I hope you enjoy!