Just Plain Old Lasagna
From krumkake 15 years agoIngredients
- 12 to 16 lasagna noodles, cooked as directed shopping list
- 2 jars (26 ounces each) prepared spaghetti sauce of choice shopping list
- 2 pounds mild Italian sausage, cooked (I prefer to use 1 pound Italian sausage and 1 pound ground chuck, but use whatever meat mixture you like) shopping list
- 1 onion, diced shopping list
- 1 tablespoon sugar (if using prepared spaghetti sauce) shopping list
- 1 teaspoon garlic powder (if using prepared spaghetti sauce) shopping list
- Ricotta filling: shopping list
- 2 pounds ricotta cheese shopping list
- 1 cup shredded mozzarella cheese shopping list
- 1 cup shredded parmesan cheese shopping list
- 2 eggs, lightly beaten shopping list
- 1 teaspoon italian seasoning shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon garlic salt shopping list
- a few shakes black or white pepper shopping list
- Topping: shopping list
- 3 cups shredded mozzarella cheese shopping list
- 1 cup shaved parmesan cheese shopping list
- NOTE: Pie link is my grandmother's banana cream pie at shopping list
- banana-cream-pie.html">Gaums Banana Cream Pie shopping list
How to make it
- Prepare lasagna noodles as directed on package and lay out in a single layer on waxed paper so noodles won’t stick together as they cool.
- Cook meat and onion in large pan until almost done – I like to slightly undercook the meat so it doesn’t dry out so much during the baking time.
- Reserve 2 cups spaghetti sauce and set aside; pour remaining sauce into the cooked meat/onion mixture and stir to blend. If I’m using a prepared spaghetti sauce rather than homemade, I like to add the additional seasonings of sugar and garlic powder, but this is optional – you do not have to add them, or add your own seasoning blend to personalize your sauce to your tastes.
- Prepare the ricotta filling by lightly beating the eggs, then add all other ingredients and stir to blend well.
- In the bottom of a lasagna pan (or a 9x13 pan), spread 1 cup of the reserved spaghetti sauce.
- Top sauce with a layer of cooked lasagna noodles.
- Spread ½ of ricotta cheese filling over noodles.
- Top with ½ of the meat sauce.
- Repeat layers: noodles, remaining ricotta filling, remaining meat sauce.
- End with a final layer of noodles spread with the remaining 1 cup of reserved spaghetti sauce.
- Cover with mozzarella cheese, then shaved parmesan cheese.
- Bake at 325 degrees for 60 to 75 minutes, until gently browned on top and bubbly.around the edges.
The Rating
Reviewed by 10 people-
When the kids we used to have were still around my wife made la-ZIG-nee fairly often. A great family meal. We all loved it.
Yours looks just as simple yet a bit more authentic perhaps. Don't tell the wife.cabincrazyone in Duluth loved it -
Krummie, just inject this into me. I love lasagne and dream of pigging out. Mmmmmmmmmmmmmmmmmmmmmm
borinda in SoCal loved it -
D-E-L-I-S-H!!!!!!!!! Great recipe. The sugar is the key, not alot of people know that, all canned sauce needs doctored up. I make this exactly the same except, I chop up a zucchini, mushrooms and some peppers & garlic, and cook it with the meat mixtu...more
gagagrits in Irmo loved it
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