Recipe: Easy Lasagna

I want to start off with the warning that I am not the best photographer.  I tend to forget that I'm supposed to be taking pictures of things.  Hence, there is no picture of the final product.  Use your imagination.  I'm sure you've seen lasagna before.

Lasagna is a great dish to make when you're having people over, or it can be made for yourself and then the leftovers can be saved.  This recipe is to be made in a small square pan, whereas most recipes for lasagna are for larger 13x9 pans.  I like to make smaller amounts because it goes bad if I'm the only one eating it, but if you want to make more, just use a larger pan and add another layer.

That being said, we'll start off with a list of ingredients.

You'll need:
Ingredients:
-20 oz. jar Tomato Sauce
-16 oz. Ricotta Cheese
-1 pound Ground Beef (meat version) OR 3 small Eggplants (Veggie version)
-1 Package NO BROIL lasagna noodles

Tools:
-9x9 square pan
-1 quart sauce pot
- wooden spoon

The key to this whole thing is the no broil lasagna noodles.  You can find them in the grocery store next to all the other kinds of noodles.

Steps:
*Preheat the oven to 350 degrees.
1.  Cook the meat or cut the eggplant.  Cook the meat in a pot, stirring occasionally, breaking up the chucks with the spoon until meat is brown.
2. Begin with the first layer of sauce in the pan.

3. Place a layer of the lasagna noodles on top of the sauce.

4. Layer meat of eggplant on top of the noodles.

5. Layer Ricotta cheese over meat or eggplant.

6. Repeat steps 2 through 5 until the pan is full.  There should be two or three layers depending on how deep your pan is.

7. Bake the lasagna for 20 to 25 minutes.

8.  Cut, serve, and eat.

This recipe can make 4 to 8 servings depending on how you cut it.  I normally go with 6.