PaulDearing.com
Lasagna
Categories: In Rotation, Pasta

Prep time: 35 Minutes
Cook time: 1 Hour
Difficulty: Easy

Ingredients:
16 pieces (about 16 oz.) lasagna, uncooked
1/2 lb. Hot Italian sausage
1 1/2 lb. ground beef
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper (30 turns)
90 oz. spaghetti sauce (Prego)
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided 1 1/2 and 1/2 cups
1/2 cup grated Parmesan cheese, divided 1/4 and 1/4 cup.
2 eggs
1 tablespoon Italian seasoning

Directions:
Start water for pasta.
In large deep non-stick skillet, cook sausage (half way between low and high). Spoon into a small bowl and set aside.
In same pan, increase heat to 60% and cook ground beef.  Season with salt and pepper. Drain grease and return ground beef and sausage to pan.
Stir in spaghetti sauce; simmer 10 minutes.
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 350°F.
In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, Italian seasoning
Spread about 2 ladles meat sauce on bottom of foil baking pan.  (Place foil pan on baking sheet for support.)
Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
Spread one-third cheese mixture over pasta; spread with about 3 ladles meat sauce.
Repeat layers TWICE. Pasta, cheese mixture, sauce.  Pasta, cheese mixture, sauce.  
Add one last layer of pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover with non-stick foil. Bake 45 minutes.
Remove foil; bake 15 minutes longer, or until it starts to bubble at the edges.
Let stand 10 minutes before cutting.
10 to 12 servings.

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