bill and maddy's lasagna

Bigolebill avatar
By Bill Heleine
from Sharon, PA

A twist on classic lasagna that includes a mix of tomato basil and alfredo sauces.

serves 6-8
prep time 40 Min
cook time 1 Hr
method Convection Oven

Ingredients For bill and maddy's lasagna

  • box
    oven ready (or no boil) lasagna noodles (we use barilla)
  • 15 oz
    ricotta cheese
  • 2
    large eggs
  • 16 oz
    shredded mozzarella
  • 4 oz
    shredded parmesan
  • 24 oz
    jar of classico tomato basil sauce
  • 16 oz
    jar of alfredo sauce
  • 2 lb
    sweet italian sausage (or half and half mix of sweet italian and regular sausage)
  • 10 oz
    frozen spinach
  • 4 oz
    can of mushroom pieces
  • 2 1/4 oz
    sliced black olives
  • 1 Tbsp
    anise seed finely chopped
  • 2 Tbsp
    chopped garlic
  • 1 Tbsp
    dried oregano
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How To Make bill and maddy's lasagna

  • 1
    Preheat oven to 350
  • 2
    Mix ricotta cheese, mozzarella, eggs, spinach (drained) and half the parmesan cheese in a mixing bowl. Set aside.
  • 3
    In a frying pan on medium heat, fry the sausage, oregano, garlic, mushrooms and Annice seed. Drain. Set aside.
  • 4
    In a lasagna pan, pour one cup of tomato basil sauce and spread around. Add 1/3 of the noodles laid flat and slightly overlapping in a row. Spread half the cheese mixture on top of that, 1/2 the olives and then add half the sausage mix. Repeat layers once again.
  • 5
    Top the two layers with the remaining noodles. Pour the alfredo sauce over the top and spread evenly. Put the remaining parmesan cheese on top, and then the rest of the olives.
  • 6
    Cover the pan with foil and bake for 40 minutes. Remove foil, and the bake an additional 15-20 minutes.
  • 7
    Remove from oven and let stand 10 minutes before serving.

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