 |
Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
One of my youngest daughter’s favorites, this recipe will yield enough to give you plenty of leftovers if you’re just preparing it for a couple people Use whatever spaghetti sauce you prefer – homemade or jarred – and pump the layers full of meat sauce and ricotta cheese filling. Read more . I get 8 “hungry person” servings, or 12 gentler portions – serve it with a nice side salad and plenty of bread sticks or garlic bread. You can assemble lasagna the day before and just pop it in the oven when you’re ready to finish baking it. It’s really such an easy make-ahead meal, I don’t know why I don’t make it more often! Ingredients:
12 to 16 lasagna noodles, cooked as directed |
2 jars (26 ounces each) prepared spaghetti sauce of choice |
2 pounds mild italian sausage, cooked (i prefer to use 1 pound italian sausage and 1 pound ground chuck, but use whatever meat mixture you like) |
1 onion, diced |
1 tablespoon sugar (if using prepared spaghetti sauce) |
1 teaspoon garlic powder (if using prepared spaghetti sauce) |
ricotta filling |
2 pounds ricotta cheese |
1 cup shredded mozzarella cheese |
1 cup shredded parmesan cheese |
2 eggs, lightly beaten |
1 teaspoon italian seasoning |
1 teaspoon garlic powder |
1 teaspoon garlic salt |
a few shakes black or white pepper |
topping |
3 cups shredded mozzarella cheese |
1 cup shaved parmesan cheese |
note: pie link is my grandmother's banana cream pie at |
banana-cream-pie.html >gaums banana cream pie |
Directions:
1. Prepare lasagna noodles as directed on package and lay out in a single layer on waxed paper so noodles won’t stick together as they cool.
2. Cook meat and onion in large pan until almost done – I like to slightly undercook the meat so it doesn’t dry out so much during the baking time.
3. Reserve 2 cups spaghetti sauce and set aside; pour remaining sauce into the cooked meat/onion mixture and stir to blend. If I’m using a prepared spaghetti sauce rather than homemade, I like to add the additional seasonings of sugar and garlic powder, but this is optional – you do not have to add them, or add your own seasoning blend to personalize your sauce to your tastes.
4. Prepare the ricotta filling by lightly beating the eggs, then add all other ingredients and stir to blend well.
5. In the bottom of a lasagna pan (or a 9x13 pan), spread 1 cup of the reserved spaghetti sauce.
6. Top sauce with a layer of cooked lasagna noodles.
7. Spread 1/2 of ricotta cheese filling over noodles.
8. Top with 1/2 of the meat sauce.
9. Repeat layers: noodles, remaining ricotta filling, remaining meat sauce.
10. End with a final layer of noodles spread with the remaining 1 cup of reserved spaghetti sauce.
11. Cover with mozzarella cheese, then shaved parmesan cheese.
12. Bake at 325 degrees for 60 to 75 minutes, until gently browned on top and bubbly.around the edges.
|
|