/ Main Dishes
Lasagna (and the Secret!)
adobo seasoning (or garlic powder)
sweet italian sausage
box lasagna noodles
batch "my spaghetti sauce" (meatless)
mozzarella cheese, shredded
cheddar cheese, shredded
1** Ground beef & sausage can be cooked ahead of time and refrigerated.
2You should already have a batch of "My Spaghetti Sauce" (found in my recipe files) ready to go. (Can cook ahead & refrigerate)
4Mix the ground beef with the seasonings in a large bowl. Mix well and form into 5-6 large meatballs.
5Place meatballs on a baking sheet sprayed with non-stick spray. Bake about 30-40 minutes, or until browned and well done. Set aside to cool.
6In a fry pan, brown the crumbled sausage. Drain well. Set aside.
7Turn oven temperature up to 400.
8Cook the box of Lasagna noodles according to package directions. Drain & rinse well with cool water. (If using no-boil noodles, you can omit this step.)
9In a large bowl, crumble the meatballs and mix with the crumbled sausage.
10In your Lasagna pan, spoon some sauce to just cover the bottom of the pan. Add a layer of noodles.
11Then, add 1/3 of the ground beef/sausage mixture
12Spoon some Ricotta cheese over the meat and, using the spoon spread it around.
13Add a layer of Mozzarella cheese. Sprinkle some Parmesan.
14Repeat the layers two more times (sauce, noodles, meat, cheeses) to total 3 layers.
15** Be sure to cover the noodles with the sauce so that the edges are not showing, to keep them from drying out)
16Top with a final layer of noodles, the last of the sauce, some Mozzarella & the cheddar.
17Cover with some aluminum foil (sprayed with non-stick spray) or "tent" the foil with toothpicks to keep it from sticking to the cheeses. Bake for 45 minutes.
18Remove the foil & bake for 15 minutes, or until cheese is golden browned.
Posted: Mon, Mar 17, 2014