Inspired by Lasagna

Madewell scallop lace top, Free People party plaid skirt, Urbanite Jewelry Chicago, IL earrings,
Tilly Maison confetti lucite tray, J. Crew Lula glitter ballet flats

It's been a while since I shared a Friday's Fancies outfit, so why not do it up right with some sparkle? This outfit is perfect for a personal or work Christmas party. And that gorgeous tray? Fill it with Christmas cookies, of course! I just baked these peppermint mocha cookies for a work birthday and will definitely bake them again.

As for savory baking, I recently made a batch of lasagna, which partially inspired this outfit. The ruffled edges of lasagna noodles hint at the scallops in the lace top. And red is an obvious choice with the pasta sauce.

 

This ingredient picture is a little misleading because I ended up using the better portion of three bags (about 5 cups) of shredded mozzarella and about 1.5 jars of pasta sauce (about 48 oz. total). The more cheese and sauce, the merrier!

 

Classic Lasagna

 

Ingredients

Lasagna noodles (9), cooked.

• Keep in water until you use them or they'll stick together. Dry with paper towel before assembly.

40 to 48 oz. jar of pasta sauce (Prego is one of my favorites)

1.5 to 2 pounds of lean ground beef, cooked and drained

16 oz. container of ricotta cheese

Mozzarella cheese (at least 1 pound, I used about 5 cups shredded)

 

Directions

Preheat oven to 350*

Mix the cooked ground beef with the ricotta cheese.

In a glass 9x13 dish, start layering your ingredients:

• Sauce. Not too much, this is so the noodles don't burn.
• Noodles (3 strips/layer).
• Half of the ground beef and ricotta cheese mixture.
• Mozzarella cheese (don't be skimpy).
• Sauce.
• Noodles.
• The other half of the ground beef and ricotta cheese mixture.
• Mozzarella cheese.
• Sauce.
• Noodles.
• Sauce.
• Mozzarella cheese.

Bake for 45 minutes to 1 hour. It's best to place a cookie sheet below the lasagna to catch any drips.

The lasagna is ready when the sauce is bubbly and the cheese is melted and browned a little on the top.

Voila!

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