INGREDIENTS :
– 1 to 1/2 pound lean ground beef
– 1 to 1/2 pound Italian sausage
– 1 onion, chopped
– 1 (8oz or larger, depending on your liking ) of sliced mushrooms, cleaned
– 1 teaspoon salt
– 1 teaspoon Ground Pepper Black
– 1 teaspoon Garlic salt
– 1 jar (64 oz) of spaghetti sauce of your choice, (Prego is the best)
– 2 large eggs, beaten
– 1 (32 ounce) container of ricotta cheese
– 1 to 2 packages (16 ounces) of shredded mozzarella cheese, divided (I always add a little of some shredded cheddar in as well)
– 2 teaspoon Garlic Powder
– 2 to 1/2 teaspoon of parsley flakes, divided
– 2 teaspoon of italian seasoning
– 1 box of lasagna noodles, cooked
– 1 cup of grated Parmesan cheese, divided
PREPARATION :
1. Make sure to preheat your oven to 350° then boil noodles, using directions provided on box.
2. At this time, you should brown ground beef and sausage in large skillet on medium heat, stirring occasionally. Next, drain fat and please return skillet back to stove, add in mushrooms and onion, cook until mushrooms and onions are to your textured desired.
3. Now mix ricotta cheese with beaten eggs in large bowl then add 1 cup of mozzarella cheese, garlic powder, Italian seasoning and 2 teaspoon of parsley and mix well.
4. Onto the bottom of a 13×9 inch baking dish, spread about 1 tbsp of meat sauce then lay noodles over meat sauce. Immediately spread 1/2 cup of ricotta mixture over noodles and spread mozzarella cheese lightly over ricotta. And please spread more meat sauce evenly on top. Repeat noodles, ricotta, and mozzarella and meat sauce. Top remaining noodles with meat sauce, making sure to cover noodles with sauce. It’s wise to put the noodles that go on top and saturate them in remaining meat sauce to ensure noodles are sauced up. Sprinkle with remaining mozzarella cheese, parmesan and remaining parsley.
5. Okay now cover with foil and spray foil with non-stick spray to avoid cheese sticking to top, and whe done bake for 30 to 40 minutes. Finally, allow to stand for about 15 minutes before cutting.
Comforting Lasagna
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Meat
- 1.5 pounds lean ground beef
- 1.5 pounds Italian sausage
Vegetables
- 1 medium onion, chopped
- 8 ounces sliced mushrooms, cleaned
Seasonings
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 64 ounces spaghetti sauce Prego is recommended
Dairy
- 2 large eggs, beaten
- 32 ounces ricotta cheese
- 16 ounces shredded mozzarella cheese divided
- 2 teaspoons garlic powder
- 2.5 teaspoons parsley flakes divided
- 2 teaspoons Italian seasoning
Pasta
- 1 box lasagna noodles, cooked
- 1 cup grated Parmesan cheese divided
Instructions
- 1. Preheat your oven to 350°F and boil the lasagna noodles according to the package directions.
- 2. In a large skillet, brown the ground beef and sausage over medium heat, stirring occasionally. Drain the fat, then return the skillet to the heat. Add the mushrooms and onion, cooking until they reach your desired texture.
- 3. In a large mixing bowl, combine the ricotta cheese with the beaten eggs. Add 1 cup of mozzarella cheese, garlic powder, Italian seasoning, and 2 teaspoons of parsley. Mix well.
- 4. Spread about 1 tablespoon of meat sauce on the bottom of a 13x9 inch baking dish. Lay noodles over the meat sauce, then spread 1/2 cup of the ricotta mixture over the noodles. Lightly sprinkle mozzarella cheese over the ricotta, then spread more meat sauce on top. Repeat the layers of noodles, ricotta, mozzarella, and meat sauce. Top the final layer of noodles with meat sauce, ensuring they are well covered. Sprinkle with remaining mozzarella cheese, Parmesan, and parsley.
- 5. Cover the dish with foil, spraying the foil with non-stick spray to prevent sticking. Bake for 30 to 40 minutes. Allow to stand for about 15 minutes before cutting.