Ingredients

  • Sauce Ingredients:
  • 1 pound ground beef
  • 4 cloves garlic (minced)
  • 2 15-ounce cans of tomato sauce
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper

Other Ingredients:

  • 1 box of pasta (Karissa prefers bow tie)
  • 1 16 ounces of ricotta cheese
  • 2 eggs
  • 8 ounces of shredded mozzarella

Directions

  1. Put a pan with 8 cups of water on the stove so it can heat up to a boil while you make the sauce (add pasta once water is boiling).
  2. In a medium sauce pan, brown ground beef. Add garlic to cooked meat and stir a few times. Add cans of sauce and other seasonings. Bring sauce to a simmer, stirring occasionally. Put burner on low, cover pan, and let sauce simmer.
  3. In a bowl mix the ricotta cheese with the 2 eggs.
  4. Now it’s time to build the lasagna (pre-heat oven to 375 degrees F). In a 13×9 dish, spread a thin layer of sauce. On top of that, lay out half of the cooked noodles (just spoon them in evenly). On top of the noodles, spread out half of the ricotta mixture and sprinkle on 1/3 of the mozzarella. On top of that, put half of the sauce.
  5. Repeat those steps again using the rest of the noodles, ricotta, mozzarella, and sauce. Top it off by sprinkling the top with the rest of the mozzarella, and put the dish in the oven for 35 minutes until golden brown.

Note: Sauce could be made ahead of time, or jar sauce could also be used to shorten time.

Makes: 6-8 servings | Total Time: 2 hours


recipe_padillaAbout the Chef

Name of Chef: Karissa Lynn Padilla
Family: Brittany Padilla – Mom, Event Coordinator; Tony Padilla – Dad, Filter Tech at Ballast Point Brewery
Community: San Marcos
Hobbies & Interests: Cooking and baking, swimming, horseback riding, American Girl dolls, Shopkins, and board games
Favorite Local Activity: Getting froyo at Utopia
About the Recipe: The recipe was originally from my great-grandma Josie. Over the years my mom has made a few changes to the sauce. I decided to change the noodles so I didn’t burn my fingers using normal lasagna noodles – with bow tie noodles, I can use a spoon.
About the Chef: I am eight years old (nine in July), and I go to Carrillo Elementary School. I enjoy spending time with my family and friends, especially my cousins Kaylyn and Rylee. I am a Brownie in Girl Scouts. I was born on my daddy’s birthday (I was his present). I love going to Disneyland and L.A. to see tapings of my favorite TV shows.


Get Published! Submit a recipe at www.92078magazine.com