My family and I watch Rachel Ray every morning. We have made a couple of her recipes. One of her recipes is a Lasagna Casserole. Everyone liked it. We had it for two meals. That's how good it was. You should try it!


Lasagna Casserole

1 lb. curly-shaped pasta
1 lb. ground beef
1 carrot, grated
1 onion, finely chopped
4 cloves garlic, grated
1 T. olive oil
Black Pepper
1 28-ounce can whole tomatoes
1 cup chicken stock
1/2 cup basil leaves, shredded or torn (or 2 T. dried basil)
A handful of parsley, coarsely chopped
2 cups ricotta cheese
1/2 cup parmesan cheese

Preheat oven to 400 degrees.

Heat a pot of water to boil for the pasta. Once at a boil, add pasta. Cook just shy of al dente leaving a good bite to it.

Lightly brown the ground beef and drain of excess fat. Cook the carrot, onions and garlic in olive oil until softened. Add to drained ground beef. Break up the tomatoes with a wooden spoon in a colander over a bowl to crush them up. Add them to beef and vegetables. Add stock, bring to a boil and simmer for 15 minutes. Fold in basil and parsley.

When the pasta is ready, drain it and return it to the pot. Add the ricotta cheese and sauce. Toss to coat. Transfer pasta to a casserole dish and top with parmesan cheese.

Bake 15 minutes or so, until top crusts up a bit.

Yield 6 servings.