How to make it

  • Mix these together and put in plastic bag (snip end when it's time to put lasagna together)
  • 15 oz. ricotta cheese
  • 1 egg
  • 1/2 can of spinach
  • 1/2 t. salt
  • 1 box of lasagna noodles (cooked - don't use oven-cooked noodles)
  • 3 lbs. mozzarella cheese
  • grated Parmesan cheese
  • In a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar, basil, fennel seeds, Italian seasoning, 1 t. salt, pepper and parsley. Simmer, covered, for about 90 minutes, stirring every 30 minutes.
  • Bring a large pot of lightly salted water to a boil and add lasagna noodles. Cook lasagna for 8-10 minutes. Rinse noodles in cold water, drain, and place them on waxed paper.
  • In a small bowl, combine ricotta cheese, egg and 1/2 t. salt and 1/2 can of drained spinach. Mix with blender until smooth. Set aside in the refrigerator until sauce is finished.
  • Preheat oven to 375 degrees.
  • To assemble lasagna, spread 1 1/2 cups of sauce in the bottom of a 9 X 13 baking dish. Arrange 3 noodles lengthwise over meat sauce. Spread with 1/2 cup of ricotta cheese mixture. Top with 1/3 of the mozzarella cheese, and sprinkle with Parmesan cheese. Repeat layers and on the last layer, cover with remaining meat sauce, mozzarella cheese and Parmesan. Cover with foil - spray foil with cooking spray to prevent cheese sticking.
  • Bake for 25 minutes. Remove foil and bake another 25 minutes. Cool for 15 minutes. Serve with French bread or garlic bread.

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