Tuesday, April 1, 2008

Jen's Lasagna

"I have made a few lasagna recipes, and my one biggest problem was dealing with the noodles. I discovered Barilla 'no boil' lasagna noodles and I was in love. This recipe does not fit into a 13x9 pan. You will either have to use a deep dish lasagna pan or a disposable aluminum pan (15x11?). The noodles do not reach to the edges. It doesn't seem to make a difference."


1 lb. italian flavored ground sausage (I use Bob Evans brand)
1 lb. ground beef (I use sirloin)
2 jars spaghetti sauce (my favorite brand is Kroger's "Private Selection" Roasted Garlic and Sundried Tomato)
1 box Barilla "no boil" lasagna noodles
6 cups (24 oz.) shredded mozzerella cheese

Ricotta mixture:

1 (30 oz.) container ricotta cheese
3 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup of the 6 cups shredded mozerella cheese

Preheat oven to 375 degrees F. Cook , chop and drain meats together. Put all of "ricotta mixture" ingredients in large mixing bowl and stir together. Spray deep dish baking pan (or large disposable pan) with cooking spray.


1. Spread 1/3 of one jar of sauce into pan

2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of meat, 1 cup of the mozerella and 1/3 jar of sauce

3. Layer 4 uncooked sheets, 1/3 of ricotta mixture, and rest of 1st jar of sauce

4. Layer 4 uncooked sheets, rest of ricotta mixture, rest of meat, and 1/3 of second jar of sauce

5. Layer 4 uncooked sheets, remaining (2/3 jar) of sauce, and remaining 4 cups of cheese

Bake covered on 375 degrees for 55 minutes, and uncovered for another 10 minutes
Let stand 10-15 minutes (to set) before serving
Serves 8-10

1 comment:

Anonymous said...

Looks as great as it tasted!!