The aromatic combination of two meats and three cheeses in this no-boil lasagna meal is delicious. It’s simple to keep things simple when you use your favorite jarred spaghetti sauce!
1 pound ground beef (optional)
½ pound Italian sweet sausage
1 teaspoon garlic, minced
spaghetti sauce (48 ounces)
Ricotta cheese, 15 oz.
3 cups mozzarella cheese, shredded
2 eggs, big
3/4 cup Parmesan cheese, grated
¼ teaspoon salt 14 teaspoon powdered pepper 2 teaspoons dried parsley or 4 tablespoons freshly snipped
¼ cup water 12 lasagna noodles
In a large skillet over medium heat, brown the ground meat and sausage combined. Any fat that has accumulated should be drained and disposed.
In a mixing dish, combine the minced garlic and spaghetti sauce. Cook on low heat for 5 minutes.
Combine the ricotta, 2 cups mozzarella cheese, eggs, ½ cup shredded Parmesan cheese, dried parsley, salt, and crushed black pepper in a large mixing basin. Mix thoroughly.
Spray a 9×13 baking sheet with cooking spray before assembling.
Pour ¾ cup of sauce onto the baking pan’s bottom.
3 uncooked lasagna noodles should be placed on the bottom of the pan.
⅓ of the cheese mixture and ¼ of the sauce should go on top.
Layers should be repeated (noodles, cheese, sauce, noodles, cheese, sauce).
3 noodles, remaining sauce, remaining 1 cup mozzarella, and Parmesan cheese are placed on top.
**If your sauce is thick and hearty, add ½cup water to the pan’s edges. You won’t need as much water if your sauce is runnier, like Old World Style Ragu).
Using cooking spray, coat a piece of aluminum foil. Aluminum foil should be used to cover the pan (sprayed side down). This spray keeps the cheese from adhering to the pan.
Preheat the oven to 350 degrees Fahrenheit and bake for 50 minutes. Remove the lid and bake for another 10 minutes.
Allow 10 minutes for the lasagna to rest before cutting and serving.
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