Featured Pinch Tips Video
- 1 1/2 lb
- ground beef
- 1/2 lb
- sweet italian sausage, casings removed
- 4 oz
- cream cheese, room temperature
- 32 oz. container ricotta cheese
- 1/2 tsp
- 1/2 c
- parmesan and romano shredded/grated cheese blend, divided
- extra-large jar spaghetti sauce (67 oz., your favorite)
- 1 1/4 pkg
- oven-ready lasagna noodles (or cooked)
- 1 1/2 lb
- shredded whole milk mozzarella cheese (self-shredded)
1Lightly spray a 9"x13" or 10"x14" glass casserole dish with cooking oil spray and set aside.
2In large skillet, brown ground beef and Italian sausage then drain well and set aside.
3In mixing bowl, beat cream cheese until fluffy.
4Add 1 cup ricotta and mix thoroughly.
5Add remaining ricotta, salt and 1/4 cup parmesan romano cheese, mix well and set aside.
6Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
7Evenly spread 1/4 cup spaghetti sauce over bottom of prepared dish.
8In a large bowl, combine remaining spaghetti sauce and browned meat.
9Place one layer of lasagna noodles in the dish and evenly spread with 1/3 of the ricotta mixture.
10Sprinkle with 1/3 of the mozzarella.
11Dollop, and then carefully spread on top of the mozzarella, 1/3 of the meat sauce.
12Repeat layering (noodles, ricotta, mozzarella, meat sauce) until there are 3 complete layers (ending with meat sauce.)
13Sprinkle with remaining parmesan romano cheese.
14Bake at 350 degrees for 50 to 60 minutes.
16Cover and refrigerate leftovers.
17May be assembled ahead of time, covered and refrigerated. All or part may be frozen, after baked and cooled, wrapped in plastic wrap and freezer paper.