 |
Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
âThis is an old standby when timeâs limited and guests are expected for dinner. Itâs a combination of several easy lasagna recipes I have tried over the years.â âMary Grimm, Williamsburg, Iowa Ingredients:
1 pound ground beef |
1 pound johnsonville® hot italian sausage links |
1 can (15 ounces) pizza sauce |
1 jar (14 ounces) marinara sauce |
2 eggs, lightly beaten |
1 carton (15 ounces) ricotta cheese |
1/2 cup grated parmesan cheese |
1 tablespoon dried parsley flakes |
1/2 teaspoon pepper |
12 no-cook lasagna noodles |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in pizza and marinara sauces. In a large bowl, combine the eggs, ricotta, Parmesan, parsley and pepper.
2. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers. Top with remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, covered, at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
|
|