"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kelly's Completely Kick'n Lasagna Recipe

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This recipe for Kelly's Completely Kick'n Lasagna, by , is from The Pettis Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jerry Pettis
Added: Saturday, September 19, 2009


12 Lasagna noodles
1 container (15 oz.) ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
1 container fresh shredded Parmesan cheese (divided)
2 eggs
1 (26 oz) jar Marinara Pasta Sauce
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 lb. bulk Italian sausage, cooked and well drained
1 lb bulk ground beef, cooked and well drained
8 cloves of garlic (or whatever your liking is)
1 tsp. Caraway seeds
2 tbsp. Basil
2 tbsp. Oregano
1 (17 oz) jar Alfredo Pasta Sauce

Cook noodles and drain well. Preheat oven to 350. Saute olive oil with chopped garlic until brownish; add in seasonings and caraway seeds. Toss around for a minute or two. Cook Italian sausage and ground beef with garlic mix. In a large bowl, combine Ricotta, Mozzarella, 1/2 of the container of Parmesan and eggs; mix well.

In a 9x13 inch baking dish, spread 1 cup Marinara sauce. Layer 4 lasagna noodles over sauce. Top with half each, cheese mixture, spinach, marinara sauce and meat. Repeat layers. Top with 4 remaining noodles.
Spread Alfredo sauce evenly on top; sprinkle remaining Parmesan. Cover; bake at 350 for 40 minutes. Uncover; bake for 15 minutes longer or until bubbly. Let stand 10 minutes before serving.




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