Better than youve ever had adjust to taste No weird ingredients needed
- 2 bay leaves
- 6 ounces tomato paste
- freshly ground pepper
- meat
- 2 teaspoon garlic
- 2 teaspoons italian seasoning
- 1 cup ricotta cheese part skim
- 1 1/2 cups cottage cheese
- spaghetti sauce
- 24 ounces spaghetti sauce or freshly-made basil and tomato marinara sauce. save 4 oz. to coat bottom of pan.
- 28 ounces tomatoes - crushed
- 4 ounces canned mushrooms stems and pieces used on each layer of sauce. use only on half of lasagna or use 8 oz. for whole pan.
- cheese mix
- 2 cups fresh mozzarella cheese shredded. save 1/2 cup to spread on top. add 1/2 cup parmesan cheese if desired.
- 1 cup fresh parsley chopped fresh makes a big difference on taste and presentation. save 1/4 cup and add to top layer of parmesan for presentation.
- 2 eggs stir in. don't beat.
- 1 1/2 pounds hamburger cook separate from sausage.
- freshly ground pepper hamburger only.
- 2 teaspoons italian seasoning hamburger only.
- 1 1/2 teaspoons garlic hamburger only.
- 1 pound sausage spicy (isn't that spicy when melded in lasagna, so use spicy for sure!). cook separate from hamburger.
- noodles
- 1 pound noodles lasagna noodles. i soak creamette in hot (don't boil) water for 15 minutes. use salt and olive oil to keep from sticking. spread out on wax paper until cool.
- Carbohydrate 32.1927762807782 g
- Cholesterol 128.97572317 mg
- Fat 26.3460609770524 g
- Fiber 3.03791239854851 g
- Protein 30.9156054156284 g
- Saturated Fat 11.1180979596375 g
- Serving Size 1 1 Serving (310g)
- Sodium 817.299965933786 mg
- Sugar 29.1548638822297 g
- Trans Fat 3.53705728205393 g
- Calories 490 calories
Step-by-step
- Fry meats seperately. Add pepper to hamburger meat. Option: freeze meat ahead to spread out work. May use ground or small slices of sausage. Mix together with sauce when ready to make lasagna.
- Mix cheeses and seasonings together.
- Start compiling with leftover 4 oz. marinara sauce on bottom, then: noodles, cheese mix, meat sauce, noodles, cheese mix, meat sauce, noodles, cheese mix, meat sauce.
- Finish with 1/2 c. mozzarella, then 1/4 c. fresh parsley, then 1/2 c. Parmesan.
- Cook covered with aluminum foil (don't let it touch the cheese) at 350 degrees for 50 minutes or until bubbling on the sides. Remove for last 10 minutes to brown cheeses. Let sit 15 minutes before cutting. Serve with garlic Texas toast.
Most home cooks ruin baked pasta dishes by oversaturating the noodles with watery sauces, resulting in a soggy casserole that collapses upon slicing. Historical records indicate that early iterations of layered flatbreads and pastas relied on thorough moisture management rather than heavy dairy additions to maintain structural integrity. By carefully draining browned meats and utilizing thick tomato pastes alongside crushed tomatoes, excess liquid is eliminated before assembly ever begins. This foundational technique ensures that each slice holds its shape cleanly on the plate.
Preparing components ahead of time offers a distinct advantage in managing complex multi-meat layers. Raw proteins like ground beef and spicy sausage should be browned completely and drained of excess rendered fats before mixing with marinara. Freezing cooked meats up to one month in advance significantly reduces active preparation hours on the day of assembly. When combining the components, reserve specific portions of mozzarella and fresh parsley for the final topping to achieve optimal visual contrast and melting properties.
Managing pasta hydration requires deliberate handling to prevent tearing or sticking during the layering process. Soaking dry lasagna noodles in hot water for fifteen minutes with added salt and olive oil softens the starch without requiring a full boiling phase. Laying the softened noodles flat on wax paper until completely cool stops the cooking process and prevents them from fusing together into a solid mass. This method guarantees pliable sheets that distribute evenly beneath the ricotta and cottage cheese binding mixtures.
Thermal control during the baking phase dictates the final texture of the cheese crust and internal layers. Baking the dish covered at 350 degrees Fahrenheit for fifty minutes ensures the interior reaches safe serving temperatures without scorching the surface. Removing the aluminum foil during the final ten minutes allows the remaining mozzarella and parmesan cheeses to brown properly while preventing the foil from sticking to the dairy. Allowing the finished pan to rest for fifteen minutes before slicing lets the internal starches set for clean portions.
