Growing up in an Italian household meant Sundays meant two things: family and pasta night. Whether we headed to my grandparent’s house for a spaghetti dinner or my parents made their own gravy and meatballs, we were always together and we were always having pasta.
This was a tradition that I knew I wanted to continue when I had my own children. Now I must admit, these days, my husband’s gravy and meatballs trump mine. The kids gobble up their spaghetti and meatballs and ask for it all the time.
For me, the spaghetti and meatball routine every week can get boring. So I decided to switch it up a bit. If you have small children, you know introducing something new can be a gamble.
But I tried anyway.
I gathered all the ingredients to make lasagna. I had a curious five year old asking me what I was making and was interested in what it would taste like. Having his interest peeked was half the battle.
To make it appear as close to spaghetti and meatballs, I browned some ground beef for the “meatball” layer. It also helped give the sauce a flavorful taste. For a rich taste, I used Ragú® Old World Style® Traditional Sauce which is made with 11 juicy tomatoes making it its richest, thickest recipe!
And you know what?
It worked! After a little hesitation, the boys both ate the whole plate.
THE WHOLE PLATE!
That never happens in this house.
- 2 containers 15 oz each ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese divided
- 2 eggs
- 2 jars 1 lb 8 oz each Ragù Old World Style Pasta Sauce
- 12 uncooked lasagna noodles
- 1 lb lean ground beef
Preheat oven to 375°.
Brown ground beef in skillet, drain and set aside.
Combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup Parmesan cheese and eggs in bowl; set aside.
Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles,
then 1 cup Sauce, half of the ground beef, and ½ of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and remaining Sauce.
Bake 1 hour covered tightly with aluminum foil. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered an additional 10 minutes.
Let stand 10 minutes before serving.
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Disclosure: This is sponsored post. All opinions are my own.