Lasagna (Sandi Style)

I prefer it not baked in the oven but to stick it in the fridge and then cut servings out as desired - heating it in the microwave for 2-3 minutes until warm (thereby cooking the egg the only uncooked ingredient). Start with a minute or so and keep checking to make sure bottom of lasagna is warm. (Helps to make a couple of slits in it to distribute the microwave heat more evenly) Also, save time, make a double batch & freeze, thaw out in the fridge.

Photo by Sandi P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box Rigatoni or Lasagna noodles (Al Dente - Do Not Over Cook)

  • 1

    pound ground chicken or beef (fresh)

  • 1/2

    pound ground veal (fresh)

  • 1/2

    pound ground pork (fresh)

  • 1

    large yellow onion diced

  • 2

    garlic cloves minced

  • 2

    (15 ounce) jars Marinara Sauce

  • 2

    cups sliced mushrooms (optional)

  • 1/4

    cup fresh basil (or 1 tsp. dried)

  • 6-8

    ounces ricotta cheese (more if you like Ricotta)

  • 1

    egg

  • 1/2

    teaspoon salt

  • dash pepper (optional)

  • Parmesan cheese (enough to sprinkle on each layer to taste)

  • Large bag shredded mozzarella cheese (enough to cover each layer well)

Directions

In a large skillet over medium-high heat saute` onion and garlic (about 3 minutes). Add meat, stirring until lightly browned. Add tomato sauce & basil. (Mushrooms if desired). Bring to low boil reduce heat and simmer about 5-6 minutes. In a small bowl combine ricotta, egg, salt & pepper. In a baking dish start with a layer of meat sauce, then a layer of noodles. Top with ricotta mix, mozzarella, and parmesan cheese. Repeat 2 or 3 times ending with mozzarella & parmesan cheese. (I usually salt & pepper to taste here) Cover with foil and bake for 45 minutes in a preheated 350 degree oven. Remove foil, bake another 15 minutes (or until lightly browned). Let stand 15 minutes to set.

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