Directions: |
Directions:In a skillet cook beef and sausage on medium heat until brown and crumbly. Drain off fat. Add minced garlic, cook and stir for one more minute until garlic is fragrant. Add pasta sauce and ½ cup water (add the water to the pasta jar and shake to get all the sauce). Stir and let simmer, covered for a few mins.
Beat egg, add the ricotta, 1 cup of shredded cheese, salt and pepper. Mix well.
In a small, deep (like 9”x9”x3") casserole dish, start lasagne assembly.
Add about ½ cup sauce to cover bottom of dish. Layer as follows:
3 noodles (overlap if needed)
1/3 of the ricotta mixture
½ cup shredded cheese
Cover with sauce (about ½ cup)
3 noodles (overlap if needed)
1/3 of the ricotta mixture
½ cup shredded cheese
Cover with sauce (about ½ cup)
3 noodles (overlap if needed)
1/3 of the ricotta mixture
½ cup shredded cheese
Cover with sauce (about ½ cup)
Top with final 3 noodles and cover with remaining sauce
Cover casserole dish tightly with foil and bake at 350 F for about 45 mins. Uncover (should be bubbly on edges and hot in the center - poke it with a butter knife to test). Top with remaining shredded cheese and bake another 10 mins until cheese is melty (turn on the broiler if you like the cheese brown).
If you are not baking right away, store in fridge or freezer and just bake it longer when ready.
Makes about 6 servings |
This recipe for Lasagne is from