Family Tested & Approved
sweet italian sausage, casings removed
cream cheese, room temperature
32 oz. container ricotta cheese
parmesan and romano shredded/grated cheese blend, divided
extra-large jar spaghetti sauce (67 oz., your favorite)
oven-ready lasagna noodles (or cooked)
shredded whole milk mozzarella cheese (self-shredded)
Lightly spray a 9"x13" or 10"x14" glass casserole dish with cooking oil spray and set aside.
In large skillet, brown ground beef and Italian sausage then drain well and set aside.
In mixing bowl, beat cream cheese until fluffy.
Add 1 cup ricotta and mix thoroughly.
Add remaining ricotta, salt and 1/4 cup parmesan romano cheese, mix well and set aside.
Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
Evenly spread 1/4 cup spaghetti sauce over bottom of prepared dish.
In a large bowl, combine remaining spaghetti sauce and browned meat.
Place one layer of lasagna noodles in the dish and evenly spread with 1/3 of the ricotta mixture.
Sprinkle with 1/3 of the mozzarella.
Dollop, and then carefully spread on top of the mozzarella, 1/3 of the meat sauce.
Repeat layering (noodles, ricotta, mozzarella, meat sauce) until there are 3 complete layers (ending with meat sauce.)
Sprinkle with remaining parmesan romano cheese.
Bake at 350 degrees for 50 to 60 minutes.
Remove from oven and allow to cool 10-15 minutes before serving.
Cover and refrigerate leftovers.
May 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.