Megan's Lasagna

Megan's Lasagna

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Megan Stewart


I have made lasagna this way from the first time I made lasagna. There are some people who use cottage cheese rather than ricotta, but it is just not right to me! Grandma W would never forgive me if I didn't make it this way, the true Italian way to her, with ricotta! You can always use the lasagna noodles you don't have to cook if you don't want to boil noodles.


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  • 1 box
    mueller's lasagna noodles
  • 1
    huge jar spaghetti sauce
  • 2 lb
    mozzarella, shredded
  • 5 oz
    romano cheese, grated
  • 5 oz
    parmesan cheese, grated
  • 1 large
    ricotta cheese container
  • 1
    palm full of sugar
  • 2 lb
    ground round
  • 1 pkg
    italian sausage, remove from casings
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How to Make Megan's Lasagna


  1. Brown sausage and hamburger and drain well. Sprinkle with herbs.
  2. Add sugar and cheeses to ricotta and put in fridge until ready to assemble.
  3. Boil noodles until soft enough to bend, but not al dente.
  4. In 9x13 layer sauce, noodles, sprinkle of herbs, meat, and ricotta. Repeat layers, ending with noodles. Cover top and sides with sauce.
  5. Bake at 175 degrees uncovered several hours to warm through. Cover with mozzarella and return to oven to melt. Let stand 5 min before serving.

Printable Recipe Card

About Megan's Lasagna

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

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