Lady Di's Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 453.59 g sweet Italian sausage (ground beef or pork sausage can be used if italian sausage is not available)
- 1 medium diced onion
- 1 diced green pepper
- 2 minced garlic cloves
- 793.78 g jar spaghetti sauce (or 4 cups of In Search of the Ultimate Spaghetti/Pizza/Pasta Sauce)
- 9.85 ml minced fresh basil (1 teaspoon if using dry)
- 4.92 ml oregano
- 4.92 ml mccormick spicy steak seasoning (omit if using spiced Italian sausage or you do not want it 'kicked up a notch')
- 340.19 g no-boil lasagna noodles, or
- 453.59 g homemade fresh lasagna noodles (Perfect Egg Pasta)
- 1 egg
- 453.59 g ricotta cheese (in a pinch cottage cheese, with the excess milk drained off can be used, or make your own Recipe #34)
- 473.18 ml shredded mozzarella cheese (In Mexico, asadero or chihuahua can be used)
- 354.88 ml parmesan cheese (Cotija, also called queso anejado can be used)
directions
-
Meat Sauce:
- Sprinkle Italian sausage with steak seasoning (if desired).
- Brown sausage, onions, garlic and green peppers in olive oil.
- Do not over cook, just until meat is no longer pink.
- Drain any excess grease.
- Add spaghetti sauce, basil, oregano, salt, and simmer for 30 minutes or until thick.
-
Cheese Filling:
- In medium mixing bowl add ricotta cheese, egg and 3/4 cup parmesan cheese (save other 3/4 for layering).
- Mix by hand until smooth (mixture should be a little fluffy).
- Spray large baking dish with non-stick cooking oil.
- Spread 1/2 cup of sauce on bottom.
- Place noodles in single layer on top, breaking and piecing together to make fit in pan.
- Spread 1/3 of sauce evenly over noodles.
- Evenly spoon on 1/3 of parmesan mixture.
- Sprinkle with 1/3 mozzarella cheese and 1/4 cup of remaining parmesan.
- Place second layer of noodles and repeat sauce, parmesan mixture and cheese.
- Repeat again for final layer.
- Cover and bake at 375 degrees for 30 minutes.
- Remove lid and bake additional 15 minutes.
- Allow to cool 10 minutes before serving.
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Reviews
-
I substituted the ricotta with strained cottage cheese and finally succeeded in making a lasagna as good as my mom's. It's a great, flavorful recipe even though I only put in half of the Italian sausage (I ran out). And I liked that the steak sauce brought out the meat without making the dish taste like steak sauce!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"