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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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One of my family's favorite meals, I make this classic Italian casserole using a blend of Mozzarella, Provolone, Parmesan, Asiago, Fontina, and Romano cheeses. Enjoy! Ingredients:
12 extra-wide lasagna noodles (10+ ounces) |
1 lb lean ground beef |
3/4 lb italian sausage |
1/2-1 lb fresh mushrooms (sliced and sauteed in butter) |
1 (26 ounce) jar thick spaghetti sauce (your favorite!) |
1 (8 ounce) can tomato sauce |
1 egg, slightly beaten |
1 (16 ounce) container part-skim ricotta cheese |
10 ounces shredded italian cheese blend |
Directions:
1. Cook and drain noodles as directed on package; rinse with hot water and drain.
2. In a large skillet or Dutch oven, cook ground beef and Italian sausage until done; drain then add mushrooms, spaghetti sauce, and tomato sauce; simmer 10-15 minutes.
3. In a small bowl, blend egg and ricotta.
4. In the bottom of a 9x13 baking pan, spread layers of 1/3 of the sauce, then 1/3 of the lasagne noodles, then 1/3 of the ricotta mixture, and then 1/3 of the shredded cheese; repeat layers twice.
5. Cover tightly with aluminum foil and bake at 375° for 20 minutes; uncover and bake another 20 minutes; remove from oven and let stand 5-10 minutes before cutting.
6. NOTE: You can get by using 9 lasagne noodles, but I use 12 because I like to overlap them a bit ~ You also may vary the meats and use 1 pound sausage with 3/4 pound beef or whatever combination your family likes.
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