Make-Ahead Lasagna

• Meat

  • 1 lb Ground beef
  • 1 lb Italian sausage, bulk hot

• Produce

  • 1 tbsp Parsley flakes, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 cups Marinara sauce
  • 1 can Pizza sauce

• Pasta & Grains

  • 12 No-cook lasagna noodles

• Baking & Spices

  • 1/2 tsp Pepper

• Dairy

  • 4 cups Mozzarella cheese, part skim
  • 1/2 cup Parmesan cheese, grated
  • 1 carton Whole milk ricotta cheese

Found on tasteofhome.com

Description

Ingredients

• 1 pound ground beef
• 1 pound bulk hot Italian sausage
• 2 cups marinara sauce
• 1 can (15 ounces) pizza sauce
• 2 large eggs, lightly beaten
• 1 carton (15 ounces) whole-milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon pepper
• 12 no-cook lasagna noodles
• 4 cups shredded part-skim mozzarella cheese

Directions

• Directions In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper. Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with four noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight. Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Yield: 12 servings. Originally published as Make-Ahead Lasagna in Simple & Delicious December/January 2011, p78 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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