Tuesday, May 29, 2012
For a long time, I was not able to have lasagna here in Ghana because, one, there were nothing like lasagna noodles (and I've only tried making pasta of any kind once and it was an absolute disaster!), and two, the few kinds of cheese we could get were VERY expensive!
We can now get lasagna noodles, but cheese is still limited and though not as costly as it used to be, it ain't cheap!
When I found this recipe, I was thrilled! And when I made it, my family was thrilled!
Now maybe you can get cheese cheaply where you live. That is still no reason not to make this.
It's cheaper than regular lasagna and much, much faster! Plus, no baking, so on really hot days, no need to heat up the kitchen more than normal!
1 lb. ground beef
8 curly lasagna noodles, broken into 2 inch pieces
1 jar (26 oz) marinara/tomato/spaghetti sauce
2 c. water
1 c. shredded cheese (mozzarella, cheddar, or whatever you've got!)
3/4 c. ricotta or cottage cheese, optional (it really isn't necessary! I've never had either and it still
Cook meat in a large skillet over med-high heat, stirring often to break up meat, 4-5 minutes, or until browned. Drain off fat. Stir in noodles, sauce and water; bring to a boil. Cover: reduce heat and simmer, stirring often, 18 minutes or until noodles are tender. Remove from heat; stir in 1/2 cup shredded cheese. Spoon ricotta on top (if using); add remaining shredded cheese. Cover 3 minutes to melt cheese.