Sing that to the theme of LA BAMBA and try not getting excited to cook this ;)


When it gets chilly — I want carbs, and we LOVE lasagna at the Mann household. Now, let’s face it—making lasagna sucks. There are a lot of steps, it gets messy and it takes a while before you even get it in the oven. But, it’s worth it. I like my lasagna extra EXTRA cheesy and I opt for store-bought sauce and oven-ready noodles. It’s just easier.


1 12 oz package of oven-ready lasagna noodles (yes, they look small but they’ll expand!)

1 15 oz container of ricotta cheese

2 cups shredded mozzarella cheese

2 cups shredded parmesan cheese

1/2 cup of milk

1 jar of marinara/red sauce of your choice (I like Barilla or Bertolli)

I lb ground beef


Brown the ground beef in a large saute pan.

Once the beef is cooked, drain the fat and add the marinara sauce to pan. Mix the beef with the sauce, and simmer until hot.

While that’s simmering, mix the ricotta, milk and half of the parmesan cheese in a large bowl.

Spread a small amount of the beef/sauce mixture to the bottom of a 13x9 glass baking dish.

One by one, coat the uncooked noodles with the ricotta mixture and then lay in the pan. 3 noodles will fit in one layer.

Cover the first noodle layer with about a quarter of your ground beef/sauce mixture

Sprinkle some mozzarella (be liberal, but remember we’ve got three layers to go)

Repeat 3-4 more times, depending on how your ingredients remain. For this recipe, I always end up with 4 layers.

Save a good hunk of mozzarella for the top layer.

Once you’ve completed your layers, add the remaining parmesan cheese to the top layer too.

Cover with foil and bake for 25 minutes. Remove foil and broil on high for 5 minutes to brown the cheese.

Now you’ve got LA LA LA LA LASAGNA (sung in the style of La Bamba. duh.)

Allie Mann