Lasagna (and the Secret!)
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- 1 lb
- ground beef
- 2 Tbsp
- adobo seasoning (or garlic powder)
- 1 Tbsp
- 1 Tbsp
- 1/2 lb
- sweet italian sausage
- 12 oz
- box lasagna noodles
- batch "my spaghetti sauce" (meatless)
- 16 oz
- ricotta cheese
- 4 c
- mozzarella cheese, shredded
- 3/4 c
- cheddar cheese, shredded
- parmesan cheese
1** Ground beef & sausage can be cooked ahead of time and refrigerated.
3Preheat oven to 350.
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.
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
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)
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.