Pasta

Lasagna

Posted by Barry on
Lasagna
 
Author: 
Recipe type: Main
Cuisine: Italian
Cook time: 
Total time: 
Save Print
Lasagna is a dish I don't make or order very frequently. Not that I dislike it by any stretch, it was just one of the safe items on the menu. Table stakes. I decided it was time to make it differentiable.
Ingredients
  • 1 Box Barilla Oven-Ready Lasagne Sheets
  • 1 lb Extra Lean Ground Beef[Optional]
  • 1 lb Mild Italian Sausage[Optional]
  • 15 oz Ricotta Cheese
  • 4 Cups Shredded Mozzarella Cheese
  • Pam
  • Madison's Marinara
  • Alfredo Sauce
Instructions
  1. [Prepare sauces]
  2. Madison's Marinara
  3. Alfredo Sauce
  4. [Optional Steps - Skip if making vegetarian version]
  5. Brown ground beef seasoning with kosher salt, fresh ground pepper and oregano
  6. Brown Italian sausage seasoning with kosher salt, fresh ground pepper and oregano
  7. [Assemble]
  8. Pre-heat oven to 375 degrees
  9. Spray 9x13 baking dish with Pam
  10. In a bowl, combine ricotta with 2 cups of mozzarella cheese, stir well
  11. Pour one cup of Madison's Marinara sauce in the bottom of the baking dish, spread evenly
  12. Place 3 sheets of lasagne side by side (sheets will expand while baking to the ends of the dish)
  13. Pour one cup of Madison's Marinara sauce and one cup cheese mixture on the first layer (split up the cheese mixture into 6 dollops, 2 on each pasta sheet as they will spread out as you put the next layer on)
  14. Top with ¼ cup of Mozzarella and ½ cup of ground meat
  15. Place 3 more sheets of lasagne side by side to form the next layer
  16. Evenly pour 2 cups of Alfredo sauce over this layer
  17. Place 3 more sheets of lasagne side by side to form the next layer
  18. Pour one cup of Madison's Marinara sauce and one cup cheese mixture on the layer
  19. Top with ¼ cup of mozzarella and ½ cup of ground meat
  20. Place 3 more sheets of lasagne side by side to form the final layer
  21. Cover with Madison's Marinara sauce and what is left of the cheese mixture.
  22. Top with remaining shredded mozzarella
  23. Drizzle with Alfredo
  25. Cover with foil
  26. Bake for 25 minutes
  27. Remove foil and bake for another 5 to 10 minutes until top is done and all cheese is melted
Notes
The amount of the sauces and ground meat in the recipe will yield 4 lasagnes. To make 4 all you have to do is quadruple the amount of ricotta, mozzarella and lasagne sheets.

 

 

Leave a Reply