Recipe by jaynine
This is a really good basic lasagna recipe. It's based on one I found somewhere, but I've tweaked it quite a bit to suit my own tastes. I like it as written with italian sausage, but you can substitute ground beef if you must.
Top Review by Yankiwi
I made this a few days ago and it is now sitting in my freezer waiting to go to a family dinner next week. Even though I haven't yet tasted it I know from looking at and smelling it that it is going to be delicious. For the tomato sauce I used recipe number 8581 (Delicious Tomato Sauce) but did not add the meatballs. With the price of meat and cheese now, next time I make it I will decrease the amount of meat to three-quarters of a pound as I think it does not need one and a quarter pound.
- 1 1⁄4 lbs Italian sausage, casings removed (I use spicy)
- 1 (28 ounce) jar spaghetti sauce, of your choice
- 1 (14 1/2 ounce) can diced tomatoes
- 1 1⁄2 cups water
- 1 garlic clove, chopped
- 1 teaspoon italian seasoning
- 12 ounces ricotta cheese (about 3/4 small container)
- 3 cups grated mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 2 eggs
- 1 tablespoon parsley
- 1⁄2 teaspoon ground black pepper
- 1 (8 ounce) package lasagna noodles, uncooked
Directions See How It's Made
- Heat oven to 350.
- In large pan, brown italian sausage; drain.
- Add spaghetti sauce, tomato sauce, water, garlic and italian seasoning. Cover and simmer for 10-15 minutes.
- In medium bowl, combine ricotta, 2 cups of the mozzarella, parmesan, eggs, parsley and pepper. Mix well.
- Pour about 1 cup of the sauce on bottom of 9x13 pan.
- Arrange 3 uncooked lasagna noodles over sauce; cover with about 1 cup sauce.
- Spread 1/2 the cheese filling over sauce.
- Repeat layers of lasagna, sauce and cheese filling.
- Top with layer of lasagna and remaining sauce; sprinkle with remaining 1 cup mozzarella cheese.
- Cover with foil and bake at 350 for 45 minutes.
- Remove foil; bake an additional 15 minutes.
- Let stand 10 minutes before cutting.