Simple Lasagna

No, it's not a misnomer. It is however, one of D's favorite things. I like the taste of lasagna, which is weird since it's practically the same ingredients as spaghetti, but it is so heavy I can't eat that much of it. Which is why I don't make it very often. I have pretty much put D in charge of eating all of the leftovers. And he's pretty happy with that. (It has been 2 days since I made this. D has only been home for 1 breakfast and 1 lunch, of the other 4 servings that were left there's only 1 remaining. I guess he really liked it.) I don't really have much to say about this one. I thought it was good, D thought it was great. He debated about having a second serving with dinner even though he was stuffed (thankfully I talked him out of it).

Lasagna

1 lb ground beef
6 lasagna noodles, cooked
1 jar spaghetti sauce
10 oz ricotta cheese
3 cups mozzarella cheese

Cook the ground beef, drain excess fat. Add the spaghetti sauce to the meat (save just a little sauce in the jar for the top). In a 9x9 in. baking dish, start with lasagna noodles. Each layer takes 2 noodles. You will have to rip each noodle at about 2/3 it's length, then use the other third of each noodle to make another noodle. Make sense? Probably not. I'm better with pictures. Then do a layer of ricotta cheese. It's a little hard to spread it on the noodles. But I have faith in you. Then pour half of the meat sauce in and spread it evenly. Top with about a cup of mozzarella. Next layer! Noodles, ricotta, meat sauce, mozzarella. Then another layer of noodles with the extra sauce you saved in the jar. It's not even a layer of sauce, it's just noodles painted with sauce so they don't dry out and get hard. Then why not some more mozzarella? Cause I looooove cheese. Bake in a 350 degree oven for 20 minutes, or until the top is melted and possibly bubbly and browning a bit...mmmm.

Served with steamed broccoli and garlic bread.