This isn’t an authentic Italian recipe, it’s just the way I make it. … But, come to think of it, my great-grandparents were Italian immigrants, so maybe it’s more authentic than I realize. Anyway, we like it. It’s always better a day or two after I make it, so if I’m cooking it for a special occasion, I’ll assemble it a couple of days ahead. That gives the flavors a chance to blend, and it makes my job way easy on the big day ~ just bake and serve!
Here you go.
Preheat oven to 350 degrees.

… then quickly lay them out on waxed paper to prevent them from sticking together. Be careful as they will be hot!

Spoon the remaining cup of sauce on top of the cheese. This will prevent the foil from sticking to the cheese.

Simple Lasagna
2015-12-16 21:19:48

Ingredients
- 12 lasagna noodles
- 1 pound ground beef
- 1 pound mild Italian sausage
- 3 cups mozzarella cheese
- 16 ounces ricotta cheese
- 1 cup parmesan cheese
- 2 tablespoons olive oil
- 1 onion - chopped
- 3 cloves garlic – minced
- 50 ounces spaghetti sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste.
Instructions
- Preheat oven to 350 degrees.
- In a large pot bring 4-6 quarts of water and 1 teaspoon of salt to a boil.
- Add noodles to boiling water and boil UNCOVERED for 8 minutes.
- Drain, and lay out noodles on waxed paper.
- Grease lasagna pan, and pour about 2/3 cup of the sauce into the bottom of the pan.
- Chop onion and sauté in olive oil.
- Add ground beef, Italian sausage, and garlic to the onions, and brown.
- Drain the fat, then stir in spaghetti sauce.
- Cover and simmer for 15 minutes. Stir occasionally.
- Lay 3-4 noodles in the bottom of the pan.
- Cover with about half of the meat sauce.
- Sprinkle with 1 cup mozzarella and 1/3 cup parmesan cheeses.
- Add another layer of noodles.
- Top with all the ricotta, and sprinkle with another cup of mozzarella and another 1/3 cup parmesan.
- Add another layer of noodles.
- Top with all but about 1 cup of the remaining meat sauce.
- Sprinkle with the rest of the mozzarella and parmesan.
- Spread the last cup of sauce on top of the cheeses. This prevents the foil from sticking to the cheese.
- Cover tightly with foil.
- Bake at 350 degrees for 50 minutes. Remove foil, and bake for another 10 minutes.
- Remove from oven and let rest 10-15 minutes before cutting.
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