Mile High Italian Lasagna Recipe

How to make it

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• Pre-heat oven to 350° F if you will be serving within 2 hours or so, else, you can refrigerate a cooled pan wrapped in plastic wrap, overnight to allow the dish to meld the spices.
• Use large roaster pan with high sides for this multi-layered lasagna.
• Boil Lasagna Noodles according to package to "al dente"
• Brown Ground Hamburger medium heat and stir to separate pieces to a fine crumble
• Heat 32 oz Jar of Prego (any style or add onions, green pepper, and ripe olives to plain sauce) in saucepan and add drained hamburger
• In a large bowl, blend with spoon, all cheeses with garlic powder and parsley flakes then add 1 egg at a time, whisking gently. Slowly add milk to thin out but keep a semi-thick consistency.
• 1st layer: 2 - 3 ladles of tomato meat sauce (meat gravy according to Italians!) to cover bottom of pan
• 2nd layer: 3 strips of noodles and cut a 4th one in half to cover end, if necessary
• 3rd layer: ladle tomato meat sauce to cover noodles
• 4th layer: spoon large dollips of cheese mixture in strategic areas (i.e. 2 spoonfuls at top - side by side, 3 spoonfuls a row down - side by side, 3 more spoonfuls a row down - side by side, 2 spoonfuls at bottom - side by side
• 5th layer: 3 strips of noodles and cut a 4th one in half to cover end, if necessary
• 6th layer: ladle tomato meat sauce to cover noodles
• 7th layer: spoon large dollips of cheese mixture in strategic areas (i.e. 2 spoonfuls at top - side by side, 3 spoonfuls a row down - side by side, 3 more spoonfuls a row down - side by side, 2 spoonfuls at bottom - side by side
• Repeat until all ingredients are gone and top with the 16 oz Jar of Prego
• Bake in oven for 1 hour and then let it rest for 20 minutes after taking it out of the oven. Cut into squares and serve with a metal spatula on a plate.
• A side salad, garlic rolls, sweet tea or lemonade and for dessert - Baked New York Cheesecake makes for a great dinner party!