Hearty Cheesy Lasagna with Meat Sauce

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Italian sausage, mild or hot

• Produce

  • 1/4 cup Basil

• Refrigerated

  • 1 Egg

• Condiments

  • 1 jar Rao's marinara

• Pasta & Grains

  • 12 Lasagna noodles

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 1/4 cup 2 1/2 oz grated parmigiano-reggiano cheese, grated
  • 16 oz Mozzarella
  • 15 oz Ricotta

Found on chefintheburbs.com

Description

Ingredients

• 12 lasagna noodles
• ½ pound ground beef
• ½ pound mild or hot Italian sausage ( I use chicken sausage )
• 1 jar Raos Marinara –or- about 32 oz your favorite sauce
• 15 oz (1¾ c) ricotta, whole milk or part skim
• 2½ oz grated parmigiano-reggiano cheese (1¼ c), 1 cup mixed in ricotta, ¼ cup for topping
• ¼ c finely chopped basil
• 1 egg, beaten
• ½ t salt
• 16 oz (4 cups) mozzarella, shredded

Directions

• Heat oven to 375 degrees.
• Cook pasta according to package directions. Be sure to salt the water. Drain.
• Meanwhile in a 12” skillet over medium high heat, sauté ground beef and sausage, breaking up meat until it’s cooked through.
• If baking lasagna immediately, add sauce to cooked meat, reduce heat to medium low and let simmer until ready to assemble.
• Stir together ricotta, 1 ¼ c parm, basil, egg and salt.
• Grease/butter/spray a 9x13 baking dish. Spread a spoonful of sauce over the bottom of the pan.
• Assembly:
• Lay three lasagna noodles down. Spread about half of the ricotta mixture over. Sprinkle with ⅓ of the mozz.
• Lay three lasagna noodles down. Spread about half of the sauce over.
• Top with three lasagna noodles. Spread the rest of the ricotta. Sprinkle with ⅓ of the mozz.
• Top with three lasagna noodles. Pour the rest of the sauce over. Sprinkle with remaining mozz and parm.
• Bake for 30 minutes until hot and bubbly.