- 20 mins
- 100 mins
Ingredients
- 1 lb lean ground beef
- 1 lb ground sausage
- 4 cups Oregano & Garlic Tomato Sauce
- 15 oz ricotta cheese
- 2 eggs, lightly beaten
- 1/2 cups mozzarella, shredded, divided
- 1 cup Parmesan cheese
- 1 cup Romano cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tsp Savory Herb Mix
- 12 lasagna noodles, uncooked
Preparation
Step 1
Heat oven to 375º. In a large sauté pan over medium heat, sauté the beef and sausage, seasoning with 1 tsp of the her mix. Add the tomato sauce and simmer for 10 minutes. Remove from the heat. In a large bowl, combine the ricotta cheese, eggs, ½ cup mozzarella cheese, ½ cup Parmesan cheese, ½ cup Romano cheese, parsley and basis, mixing well to blend. In a medium bowl, mix the remaining mozzarella, Parmesan and Romano cheeses, gently tossing to blend. In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce.
Place 3 noodles in the bottom of the dish and cover with one-third of the ricotta mixture, ¾ cup of the cheese mixture and ¼ tsp of the herb mix. Lightly cover with sauce. Repeat the layering of 3 noodles, one-third of the ricotta mixture, ¾ cup cheese mixture and ¼ tsp of the her mix, lightly covering with sauce for a total of 4 noodle layers. End with a layer of sauce and top with the remaining cheese mixture and her mix.
Cover the baking dish tightly with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand at least 10 minutes before serving. Serve immediately or let stand for 30 minutes to cool and set. Seal and freeze according to reference guide instructions.
Serves 8 or makes 2 meals of 4 servings each.