Lasagna

This is the lasagna that my mom won my dad over with. Almost 30 years and 7 kids later, they are still together, and the lasagna is as good as ever. (I've added a couple little twists of my own, though.)

Lasagna
Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    small onion, chopped (about 1/2 cup)

  • 4

    links (about 1 pound) mild italian sausage

  • 3/4

    lb ground beef

  • 1

    large (29 oz.) can of tomato sauce

  • 1

    small (6 oz.) can of tomato paste

  • 1

    can (14.5 oz) petite diced tomatoes, drained

  • 2

    Tbsp. italian seasoning

  • 1/2

    Tbsp. minced garlic

  • 1

    container (15 oz.) ricotta cheese

  • 2

    spoonfuls of pesto sauce (I use Classico traditional basil pesto)

  • 1

    egg, beaten

  • 12

    lasagna noodles

  • 16

    oz. shredded mozzarella cheese

Directions

In a medium saucepan, brown the italian sausage and ground beef with the onion, and drain the fat. Add the tomato sauce, tomato paste, diced tomatoes, italian seasoning and garlic. Simmer for about an hour, covered, stirring occasionally. Combine the container of ricotta cheese with the beaten egg and pesto sauce, set aside. Boil the lasagna noodles as directed on the package. Drain and rinse to keep them from sticking together. Now, on to the layering! :) Start by spreading enough sauce to coat the bottom of a 9x13 pan. Layer the ingredients as follows: Lay down 4 lasagna noodles lengthwise in the pan, they'll overlap a bit. Spread 1/3 of the ricotta mixture. Spread 1/3 of the meat sauce on top of the cheese mixture. Sprinkle 1/3 of the cheese. Continue layering the remaining ingredients until all 3 layers are formed. Bake at 375 degrees until the sauce is bubbly and the cheese on top is melted and starting to get golden brown. Remove from oven and let cool slightly before slicing.

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