Perfect Lasagna Every Time
to 12 servings
ground pork sausage
salt and pepper to taste
2 1/2 to 3
mozzarella for topping.
Cook the lasagna noodles in a large pot of salted, boiling water until half done. Drain the water off and place the noodles flat on dry paper towels to remove excess moisture. Set aside.
Brown the ground beef and ground sausage in a skillet until done. Drain excess grease off well and season with salt and pepper to taste.
Preheat oven to 375 degrees F.
Place the ricotta in cheese cloth or a fine mesh wire sieve to strain the excess water off. Place in a bowl and combine with the egg, 1/2 cup mozzarella, 1 tsp salt, oregano and basil. Mix well.
In a 8" x 11" casserole dish, spread 1/2 cup of the marinara and top with 1/2 of the beef/pork mixture.
Lay 4 of the lasagna noodles on top, overlapping the edges.
Smooth half of the ricotta mixture over the noodles.
Lay 4 more of the noodles over the ricotta.
Smooth the rest of the ricotta mixture over the second layer of noodles.
Lay 4 more noodles over the second layer of ricotta.
Ladle 1 cup of the marinara over top and finish with the rest of the beef/pork mixture.
Cover with foil and poke holes in the top for ventilation.
Bake in the oven for 35 minutes. Remove the foil and bake another 10 minutes.
Remove from oven and allow the lasagna to rest for 30 minutes before slicing into portions.
Warm the remaining marinara in a sauce pan.
Ladle the marinara into serving dishes and top with portions of lasagna.
Sprinkle mozzarella on top of servings.
Recipe by: Connie Murray @Happybellyffoodie.com