Uncle Steve's Amazing, Award Winning Lasagna

Fran Murray


My twin brother learned to cook from my mom. It's a good thing, since he has been a bachelor for awhile! He always gets tons of compliments over his lasagna. People are shocked that he can not only cook, but create something so tasty!

pinch tips: How to Mince Garlic



12 to 15


35 Min


45 Min





1 lb
ground italian sausage
1 tube(s)
jimmy dean ground sage breakfast sausage
1 small
can (drained) mushroom stems and pieces
1/2 large
yellow onion, diced
8 large
garlic cloves, diced
14 1/2 oz
can diced tomatoes
14 1/2 oz
can italian tomato sauce
6 oz
can tomato paste
large handful of fresh basil leaves, coarsely chopped
freshly ground pepper
bay leaves
dry italian seasoning


16 oz
ricotta cheese
16 oz
grated cheddar cheese
16 oz
grated mozzarella cheese
8 oz
grated parmesan cheese


cooked lasagna noodles, buttered (to prevent sticking)
1 large
egg, beaten
10 oz
brick of frozen spinach, thawed, drained and water pressed out
10 oz
jar of artichoke hearts, drained

Directions Step-By-Step

Preheat oven to 350 degrees.
Simmer garlic and onion in olive oil in large frying pan until onion starts to clarify. Add the sausage and freshly ground pepper. Before the sausage is thoroughly cooked, add the fresh basil. Drain the fat from the pan when the sausage is done cooking. Add the remaining ingredients for the meat sauce, and bring the sauce to a slow simmering boil. Add dry Italian seasoning as necessary to taste. Simmer the sauce for about 20 minutes.
In a large mixing bowl, use your fingers to mix together the beaten egg, ricotta cheese and ½ of the grated cheddar.
Assemble the lasagna in a 9x13x2-inch glass pan:
• Lay down 3 noodles
• ½ meat sauce and more ground pepper
• ½ ricotta mixture
• ½ the mozzarella
• ½ the Parmesan and ½ the remaining cheddar
• Layer the artichoke hearts and drained spinach (should not be soggy)
• 3 noodles
• rest of the meat sauce and more ground pepper
• rest of the ricotta mixture
• rest of the mozzarella
• rest of the Parmesan and the remaining cheddar
Bake, covered, in a 350 degree oven for 45 minutes, or until heated through and bubbly. You will want to place the pan on a jelly roll pan in case it bubbles over! Take foil off the last 10 minutes to allow lasagna to brown. Let stand 10 minutes before slicing.

About this Recipe

Course/Dish: Pasta, Casseroles
Main Ingredient: Pork
Regional Style: Italian