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Lasagna 0 Picture


  • Sauce:
  • 1 1/2 lb Fresh Lasagna
  • 2 lb Regular Ricotta – Pollyo
  • 2 lb Skim Ricotta – Pollyo
  • 2 lb Pollyo Whole Milk Mozzarella grated using Cuisinart shredding disk
  • 1 C Parmesan (parmigiano reggiano)
  • 1 lb Ground Sirloin
  • 2 1/2 lb Italian Sausage, removed from casing and crumbled
  • 6 28 oz Cans Italian Plum Tomatoes – Progresso
  • 1 T Salt
  • 1 t Pepper
  • 3 t Basil
  • Few Bay Leaves



Step 1

Brown sausage medium heat 20 minutes, add ground beef and continue browning (15-20 minutes), be careful not to burn. Add tomatoes blended in Cuisinart and seasonings. Bring to boil and simmer 2-3 hours until thickened. (If sauce is still runny, reluctantly add 3 T tomato paste.)

Mix ricotta, parmesan and enough sauce to make mixture spreading consistency.

Best results - use 2 pans - (1) 10x14 (1) 9x13.

Cover bottom of baking dishes with thin layer of sauce. Place noodles on top and spread ricotta mixture to cover noodles. Sprinkle with mozzarella (about ¾ cup). Repeat layers of sauce, pasta, ricotta and mozzarella 2 more times to end up with 3 layers. Then top this with sauce and 1 C mozzarella.

Bake two pans at 350° loosely covered with foil for 40 minutes. Remove foil, and then bake an additional 40-50 minutes. Decrease baking time to about 1 hour total for one pan of lasagna.

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