Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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 Nutrition

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.
Most Helpful

5 5

My Italian hubby loves this...he says it's better than his moms ;-). I usually end up using twice as much sauce and the no boil lasagna. Oh yes and minus mushrooms...personal preference.