Arthur's Italian Lasagna
Thanks to: Arthur Levesque
Served at Virginia Elf Spat II and Durham Elf Spat II (modified)
It's similar to the Mexican lasagna recipe; all you're doing is building layers. You need lasagna noodles (don't bother to boil them, that's an unnecessary step), cheese (I used two things of ricotta cheese and a bag of shredded mozzarella for the Elf Spat lasagna), meat (ground beef, possibly with some sausage mixed in; or use ground turkey if you want to make it marginally healthier), and sauce (get a few bottles of Prego's, Ragu, whatever; in your favorite varieties).
Brown the meat. Add the sauce and a cup of water (you want extra moisture in the sauce if you don't boil the noodles first; the noodles will absorb this and soften during the cooking) and stir it all together.
Take your greased lasagna pan. Put a very thing layer of sauce on the bottom, just enough to cover the bottom.
Put down a layer of noodles, a layer of sauce, and a layer of cheese (no need to spread the cheese out much, it will do that as it bakes. Just use a regular spoon to put lots of little dollops over the whole thing). Repeat as necessary until the lasagna is about at the top of the pan. The top layer of cheese will be the shredded mozzarella.
As with the Mexican lasagna: Spray PAM (or apply grease/oil) to one side of the aluminum foil so that it doesn't stick to the cheese and pull it off. Bake 30-40 minutes at 350 degrees, remove foil, bake another 15-20 minutes or until done. Allow to cool for another 15-20 minutes before cutting.
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