Sarasota's Full Proof Traditional Lasagna

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READY IN: 1hr 20mins
Recipe by SarasotaCook

This is my favorite lasagna, and is always the one I go back to. It is "fairly" classic, but I enjoy the mix of turkey and sausage vs all beef or beef and sausage which can be a bit heavy to me. A nice mix of romano, parmesan and mozarella and some red peppers in the tomato sauce makes this just a bit unique. I have many different recipes, including ... a vegetarian lasagna, mushroom, spinach and kale, mexican, and seafood ... but this by far is my ultimate standby. I really call this my Classic Lasagna. This is what I do: Layers ... 1) meat sauce 2) noodles 3) meat sauce 4) ricotta mix 5) grated cheese 6) noodles 7) meat sauce 8) ricotta mix 9) grated cheese 10) noodles 11) meat sauce 12) grated cheese. FYI ... These feeds a crowd, but I love to make it and then keep 1 or 2 pieces out for the week and freeze the rest. This makes a great easy lunch or simple dinner

Ingredients Nutrition

Directions

  1. MY SIMPLE LASAGNA RULES -- After making the sauce, ricotta and grated all your cheese, this makes things easy. FIRST Rule of Thumb -- Divide your meat sauce into 4 amounts and set aside. This way you will have the right amount of sauce for each layer. SECOND Rule of Thumb -- Divide your ricotta mix into 2 amounts and set aside. THIRD Rule of Thumb -- Mix the parmesan and mozarella together and divide in 3 amounts and set aside. Now you are ready.
  2. Ricotta Mix -- Just add the ricotta and cottage cheese along with the eggs and nutmeg to a small bowl and mix well and set to the side.
  3. Grated Cheese -- Mix the mozzarella, parmesan and romano together and set to the side as well.
  4. Meat Sauce -- In a large sauce pan on medium heat, add the olive oil, ground turkey and the ground sausage. Saute on medium heat breaking up the meat as it cooks until the meat is golden brown. Once done, remove the meat to a plate covered with a paper towel to let it drain.
  5. NOTE: As I mentioned, I do not like a dry lasagna, so I add 2 1/2 cans of the tomatoes. I really prefer my lasagna to be moist and I think this really works. If I have a bit more meat I may add all 3 cans, but I usually use right out 2 1/2 cans. But sometimes I may use another pan which is slightly larger, so all 3 cans are needed. Just use your own judgment and you should be fine.
  6. In the same pan, with the drippings, add the garlic, onion and red pepper flakes and cook on medium low, to lightly saute the onion until tender. Just a couple of minutes, is all. Add in the tomato paste, tomatoes, roasted red peppers, fresh and dried herbs, salt and pepper and simmer for about 20 minutes. Add the beef and sausage back in and you are done.
  7. Layers -- Now the fun starts. In a 13x9" pan, sprayed with a non stick spray and the oven preheated to 375 degrees, on the middle shelf.
  8. 1) 1/4 of your meat sauce on the bottom; 2) 4-5 noodles to cover the sauce; 3) 1/4 of the meat sauce; 4) 1/2 ricotta mix; 5) 1/3 grated cheese; 6) 4-5 noodles; 7) 1/4 meat sauce; 8) 1/2 ricotta mix; 9) 1/3 grated cheese; 10) 4-5 noodles; 11) 1/4 meat sauce; 12) 1/3 grated cheese.
  9. Bake -- Cover with foil and bake 45-50 minutes. The last 15 minutes I remove the foil. Cook until golden brown and bubbly. Remove from the oven and put the foil back on very loose, and let set at least 15 minutes before serving.
  10. Serve -- Cut and ENJOY! Me - TRADITIONAL caesar salad, and crusty garlic bread. It is just what I love best with lasagna.

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