Italian Baked Lasagna
I found this recipe just by chance on www.cooking-italian-food.com. I tried it for a dinner party that I had this evening and everyone really raved about it. The original recipe just said two jars of a meatless sauce. I tried the Newman's Mushroom Marinara sauce and found it to be quite good. I am known for making a very good spaghetti sauce, so I am always a skeptic about trying a "canned sauce". Much to my surprise, this one is really good.
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INGREDIENTS
Nutrition- 1lb lasagna noodle, cooked
- 2(26 ounce) jars of newman mushroom marinara sauce
- 1
- 1cup cottage cheese
- 1⁄2 - 1cup grated parmesan cheese
- 1lb mozzarella cheese, sliced thin or shredded (I prefer shredded cheese for this rather than sliced.)
- 3⁄4cup chopped onion
- 1 -2
- 2teaspoons salt
- 2
- 2lbs ground beef
- 2teaspoons italian seasoning
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DIRECTIONS
- Cook lasagna noodles according to package directions.
- (Sometime I will try it without cooking the noodles first, but I am a bit of a coward.) Meanwhile, saute the ground beef, garlic and onion in a large skillet or saucepan until the beef is done.
- Add sauce, salt and Italian seasoning and mix well.
- Simmer on low heat 12 to 15 minutes.
- In a separate bowl, combine ricotta, cottage cheese, and beaten eggs.
- Grease a 9x13 or larger baking pan (larger is much better, otherwise you won't have enough room for everything).
- Arrange a first layer of noodles so the ends hang over the sides of the pan.
- (The ends will be laid back over the top for the final layer).
- Then add a layer of the sauce, half of the ricotta mixture, and mozzarella cheese.
- Add a second alternating layer of pasta, meat sauce, the rest of the ricotta mixture, and mozzarella cheese.
- Repeat with another layer of pasta, then fold over the ends of the first layer of noodles and top with the rest of the sauce.
- Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes, or till cheese is bubbly.
- Allow to set for 10 minutes before cutting.
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