HOLIDAY LASAGNA
PREP TIME
30 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 30 mins
30 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 30 mins
Author: Judith Hannemann
Serves: 9
Serves: 9
INGREDIENTS
12 oven-ready lasagna noodles*
1 tub (15 oz) ricotta cheese
1 tbs parsley
¼ tsp oregano
¼ cup grated parmesan or romano cheese
16 oz sliced mozzarella cheese or 4 cups shredded
8 oz Italian sausage
8 oz lean ground beef
1 jar (26 oz) pasta sauce
1 cup water
12 oven-ready lasagna noodles*
1 tub (15 oz) ricotta cheese
1 tbs parsley
¼ tsp oregano
¼ cup grated parmesan or romano cheese
16 oz sliced mozzarella cheese or 4 cups shredded
8 oz Italian sausage
8 oz lean ground beef
1 jar (26 oz) pasta sauce
1 cup water
INSTRUCTIONS
Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.
In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.
Place Italian sausage in a saucepan with ½ cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in ⅛-1/4-inch slices. Set aside.
Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.
Mix pasta sauce, water and ground beef in a large bowl.
Place 1½ cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.
Spread ⅓ of the ricotta mixture over noodles. Spread ⅓ of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute ⅓ of the sausage slices over the top of the cheeses. Drizzle with ⅓ of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.
Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.
Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.
Makes 9 servings.
*The same method should work with regular lasagna noodles. I used oven-ready in this but I've made this without cooking the noodles even with the "regular" lasagna. Of course you can cook the regular noodles first, but eliminate the 1 cup of water that is mixed with the sauce and it will only require about 30 minutes in a 350 (yes, different temp) oven.
Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.
In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.
Place Italian sausage in a saucepan with ½ cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in ⅛-1/4-inch slices. Set aside.
Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.
Mix pasta sauce, water and ground beef in a large bowl.
Place 1½ cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.
Spread ⅓ of the ricotta mixture over noodles. Spread ⅓ of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute ⅓ of the sausage slices over the top of the cheeses. Drizzle with ⅓ of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.
Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.
Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.
Makes 9 servings.
*The same method should work with regular lasagna noodles. I used oven-ready in this but I've made this without cooking the noodles even with the "regular" lasagna. Of course you can cook the regular noodles first, but eliminate the 1 cup of water that is mixed with the sauce and it will only require about 30 minutes in a 350 (yes, different temp) oven.
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