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Lasagna Recipe

4.5 stars - based on 1 vote
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This recipe for Lasagna is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
NOTE: This is for 2 pans, cut in half for one pan
16 oz box lasagna
2 lb lean ground beef
1 lb sweet Italian sausage
2 lg onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
2 (48 oz) jars spaghetti sauce (I use Ragu Tomato,Garlic and Onion flavor)
2 (32 oz) containers ricotta
4 eggs, beaten
1 1/2 c grated Parmesan (block Reggiano Parmesan freshly grated is best)
2 16 oz mozzarella, sliced
Directions:
Directions:
Cook lasagna noodles (2 minutes less than package directions so they stay firm), stir to make sure they don't stick together, drain. Remove sausage casings. In a large pan, cook beef, sausage and onion until meat is browned, drain. Add salt, pepper, and spaghetti sauce and simmer 10 minutes. Mix together ricotta, eggs, and 1 cup of the Parmesan.

In two 13x9 pans, layer 1/4 of each into pan in this order: noodles, ricotta, mozzarella, sauce. Repeat layers. Top with remaining Parmesan.
(if you don't need two, freeze one at this stage).
Bake at 350º for 50 minutes. Bake 10 extra minutes if refrigerated, 20 extra minutes if frozen. Let stand 10 minutes before cutting.
Number Of Servings:
Number Of Servings:
2 pans of lasagna
Personal Notes:
Personal Notes:
John's favorite. We always make two pans, and he'll happily eat it for lunch and dinner till its gone.

 

 

 

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