Thursday, August 30, 2007

Not exactly authentic but yummy lasagna

After our mini tour of Italy, I had a taste for lasagna so I made a pan tonight. If you're a purist, better stop reading because this lasagna uses store-bought sauce and uncooked noodles. I stopped making lasagna from scratch when our kids voted this quick and easy recipe to be their favorite. If easy sounds good to you, then read on. This recipe is to be made the night before the evening you want to serve it. To help you make a grocery list, the ingredients are in bold type. If you make this recipe, let me know how you liked it. It's one of our favorites at family gatherings.

Lazy Day Overnight Lasagna

Brown meat and drain fat:
1 lb. mild Italian sausage
1 lb. ground beef

Add to meat and simmer 15 minutes:
32 oz Prego spaghetti sauce. The jar is bigger so I add more.
1 cup water

Combine in bowl:
15 oz. ricotta cheese
2 Tbsp. chopped fresh chives. I skip.
2 Tbsp. grated Parmesan cheese
1 egg
1/2 tsp. dried oregano

In ungreased 9x13 pan layer:
1 1/2 cup meat sauce
1/2 of 8 oz. uncooked lasagna noodles
1/2 ricotta mixture
1/2 of 16 0z. mozzarella grated cheese
Repeat each layer.
Top with remaining meat sauce.
Sprinkle with Parmesan to cover.

Cover and refrigerate overnight. Bake at 350 degrees uncovered for 50-60 minutes. Cover and let stand 15 minutes before serving.

5 comments:

Teenam said...

Janet!!! Finally the lasagna recipe.

Thank you.

This is perfect for deadline madness even if it is only unpublished self deadline madness. Thank you.

Tina Radcliffe
www.tinarusso.com

Janet Dean said...

You're so right, Tina. It's also the perfect solution for the Friday after Thanksgiving, giving me time to Christmas shop.

Janet

Camy Tang said...

That sounds gooooood!!! I've got to try that. Think I can substitute cottage cheese for the ricotta?
Camy

Janet Dean said...

Camy, I've heard of substituting cottage cheese for ricotta, but I've never tried it. I'm guessing it would work.

Janet

Heather Gatman said...

I've made lasagna with cottage cheese before and I liked it a lot. Go for it!