Lasagna

Lasagna
Lasagna

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

  • Sauce:

  • 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

Directions

Sauce: 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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