Description
Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don’t be scared off by the long cooking time. The wait is well worth it. It’s a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 (16 ounce) can sliced mushrooms, drained
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 4 (15 ounce) cans tomato sauce
- salt and pepper to taste
- 1 (15 ounce) container ricotta cheese
- 3 eggs, beaten
- ⅓ cup grated Parmesan cheese
- 1 pound shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente
- 8 to 10 minutes; drain.
- Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms
- garlic salt
- oregano
- thyme
- basil
- and tomato sauce. Season with salt and pepper; simmer 30 minutes.
- Meanwhile
- mix together the ricotta cheese
- eggs
- and Parmesan cheese in a bowl.
- Ladle enough of the meat sauce into a 9×13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more
- topping with the remaining 1/4 pound of mozzarella cheese.
- Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs
Servings: 10