MY MOM’S LASAGNA WITH A TWIST

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Hey friends today I’m sharing an easy weeknight meal with you using simple ingredients that can be picked up at your local Walmart. Now, just because it’s easy, does not mean that it’s lacking in flavor. This recipe is packed with spices that have been passed down from my mom and it’s comfort food at its finest.  It’s also a super easy weeknight meal that’s perfect for when our kiddos are headed back to school using Campbell Soup Company’s back to school products.  Yum!

My mom is a fabulous cook. Growing up, she was able to use whatever ingredients she had at hand to make delicious feasts for a family of six. That’s right, three growing boys to feed and myself. She had a way of bringing simple meals to life and infused her children with Latin flavor that runs deep down.  There was soul, there was love, there was pride, and she told a story with every meal she made,  from her classic arepas to her hayacas during the holidays. One of my favorite dishes that she makes is a Spanish lasagna. She learned to make it when she was a little girl following in her dad’s footsteps, and anytime she made it, it would take hours of labor and love. These days, I try to bring in her love for food and recreate the recipes she has passed down but with my own twist.  I want to share with you my take on her Spanish lasagna.  This is a recipe that I whip up during our busy weeknights. It’s quick, but it packed with the same flavors that remind me of home.
 

Ingredients

1 lb.  ground beef

1 medium onion, chopped

1 jar (24 oz.) Prego® Italian Sauce. I like using Prego® Italian Sauce, because it adds a great base flavor for this dish.  It has a perfect balance of sweet and savory Italian flavors and it’s simple and easy for a weeknight.

1 tbs of dry thyme

1 tbs of dry oregano

2 tbs of chopped up basil

2 cups of shredded parmesan cheese, divided

15 oz container of ricotta cheese

1 egg, beaten

1 package of lasagna, noodles cooked (see package for instructions)

salt and pepper to taste

4 tbs of olive oil

Directions

  • preheat oven to 350°F
  • brown the beef in a large skillet coated with 2 tbs of olive oil on medium-high heat
  • meanwhile, mix ricotta,  1/2 cup parmesan cheese and egg until blended
  • add the onions to the skillet and cook until the onion is a bit translucent
  • add pasta sauce and simmer for another five minutes and add they dried thyme, salt and pepper to taste
  • take sauce off the stove and add fresh basil
  • assemble:  spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheese
  • cover with foil sprayed with cooking spray
  • bake for one hour or until heated through, removing foil after 45 min
  • let stand for at least 10 minutes before serving
  • enjoy!

Along with Prego® Italian Sauce, I also pick up V8 Splash® because it’s packed with a good source of essential antioxidants, great taste and nutrients.  A trick I learned from my mom is to keep a can of Campbell’s® Condensed Tomato Soup to enhance the flavors of your dishes and I always have some in my pantry.

Want to try this recipe? Hover over the pictures and you can get them right off this post!

If you’re like me, and want more weeknight meal inspirations you can click here to visit theCampbell’s Shortcut Meals website and get more back to school meal inspiration.

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