How to Make Homemade Lasagna-a tutorial

Several of you have requested a more exact/updated recipe for my lasagna, so I thought I’d offer a pictorial on how I make it. I hope this helps!

Here are the ingredients, not pictured is the hamburger and foil:

We start by crumbling and cooking our hamburger, then draining it. I usually just add some salt, pepper, garlic, and italian seasoning to the meat while cooking:

The next step is, in a small bowl, mix one carton of sour cream with one pkg of crumbled feta cheese. Sometimes I choose to mix the hamburger into this as well, makes for less layers that way. Other people use ricotta for this step, but I prefer the texture and flavor of the sour cream and feta in its’ place:

Mix that until creamy like this:

Next, get out a 9×15 (9×13 will work, too) pan, and preheat your oven to 375 degrees. Pour just enough pasta sauce in the bottom of the pan to coat the bottom-swirl the pan around a little if you need to in order to cover the whole bottom of the pan. This will prevent sticking in a glass pan:

I am using the “no boil” noodles by Barilla…you can use the ones you have to boil, but I don’t like to waste that much time and effort.

After the layer of pasta, I do another layer of sauce, topped with some of the cheeses. You can slice or shred your cheeses, but I prefer sliced.

Next is a layer of hamburger, but if you already mixed it in with the sour cream mixture, you can skip this step:

Following that layer, we do the sour cream mixture layer:

Keep repeating layers till you run out of fillings and noodles, making sure to get sauce on top of the last layer of noodles, and ending with the provolone slices and any leftover shredded/small pieces of cheese.

After this, cover the pan with foil, trying not to let the foil touch the cheese on the lasagna:

Bake in 375 degree oven for 55 minutes, take pan out and remove foil, and bake for another 5 minutes (to brown the cheese on top). Please allow 5-10 minutes to cool before cutting, so that the lasagna has time to set up and won’t be a runny mess when you go to cut into it.

Jessica’s Lasagna Recipe:
1 pkg no boil lasagna noodles
2 cans Hunts Spaghetti sauce (or other favorite canned or jarred sauce)
salt, pepper, garlic powder, italian seasoning to taste
1 8 oz pkg sour cream
1 4 oz. pkg crumbled feta cheese
1 4 oz. pkg. Amish swiss cheese (regular or baby swiss is fine)
1 lb mozzarella cheese (shredded or sliced)
1 8 slice pkg of provolone cheese (you can skip this and just use the mozzarella if you need to)
Foil for covering
9×15 or 9×13 pan

Brown hamburger, adding spices as you wish. Drain. Slice or shred all cheeses except the provolone, which is already sliced.
Preheat oven to 375. Mix sour cream and feta cheese (and hamburger if you wish) in a bowl, set aside. Pour some sauce in bottom of pan, then noodles, then some cheese, some hamburger, and then some of the sour cream mixture. Continue layering and top with sliced provolone cheese. Cover with tented foil and bake at 375 for 55 minutes, remove foil and return to oven for 5 more minutes or until cheese is lightly brown. Remove from oven and let set for 10 minutes before cutting and serving.

And there it is, lasagna even Garfield would be proud of:

And a picture of a cut piece of it: