Ruth Ann Vokac
I never tasted pizza until I went to college, and we never had lasagne. Yet, not long after I married, Mom sent me this lasagne recipe, which has become a staple in my household. It became a Christmas tradition and a request for lots of special occasions.
We might debate whether to use ricotta or cottage cheese, but we all agree it is delicious--either way.
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- 2 tsp
- olive oil, divided
- onion, diced into small pieces
- green pepper, diced into small pieces
- 1/4 c
- roasted red pepper, diced (optional, but a delicious addition)
- 3 clove
- garlic, divided and grated on a microplane grater
- 1 lb
- ground round beef
- 1 lb
- roll, italian sausage (bob evans or jimmy dean)
- 4 tsp
- dried parsley, divided
- 1/2 tsp
- seasoned salt
- 3 pt
- high quality spaghetti/marinara sauce (or homemade) (i like to choose one jar that has cheese, one with mushrooms, and one with peppers.)
- lasagne noodles
- 2-3 tsp
- 1-2 lb
- ricotta cheese (or dry cottage cheese)
- 1/2 - 1 c
- parmesan cheese
- 6-8 c
- mozzarella cheese, shredded or sliced
Begin layering ingredients:
— Layer of cooked, drained lasagne noodles, cut to fit
— Layer of meat sauce
— Layer of ricotta cheese mixture, spread with a knife
— Layer of mozzarella cheese.
Try to gauge the use of ingredients so you have enough for at least two layers of pasta, meat sauce, and ricotta in each dish.
Or if you are using a deeper lasagne dish, gauge accordingly.
*** End each dish with a layer of meat sauce and mozzarella. ***
Don't fill the pans too full; you don't want ingredients to bake over in the oven.
(I usually end up with a small dish of "garbage" lasagne--any leftover ingredients. But still good for a small meal!)
The lasagne can be frozen--just thaw overnight in the refrigerator before baking. Allow a few extra minutes for baking.
If pans are full, set them on a cookie sheet to catch drips.
Put the pans, uncovered, in an oven heated to 350 degrees and bake for 50-60 minutes or until all the lasagna is bubbly and starting to brown.