Right off the Prince pasta box I have been making it for years
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic chopped
- 1 cup parmesan cheese grated
- 2 tablespoons parsley chopped
- 1 tablespoon oregano dried
- 1 lb. lasagna noodles
- 1/2 lb. italian sausage bulk
- 1/2 lb. lean ground beef
- 1/2 cup red wine dry
- 2 jars pasta sauce ( i like lots of sauce)
- 1 container ricotta cheese 15-16 oz.
- 4 cups mozzarella cheese shredded
- Carbohydrate 26.7768320274476 g
- Cholesterol 146.633531405473 mg
- Fat 25.0871685910665 g
- Fiber 0.290341104720182 g
- Protein 35.057928202717 g
- Saturated Fat 13.0637371661755 g
- Serving Size 1 1 Serving (225g)
- Sodium 750.310253883398 mg
- Sugar 26.4864909227274 g
- Trans Fat 1.7897594687739 g
- Calories 493 calories
Step-by-step
- Cook noodles as package directs & drain. Preheat oven to 350.
- In a large skillet over medium heat, brown meats; pour off fat. Add garlic, oregano, salt & wine. Cook & stir 5 minutes. Stir in pasta sauce; simmer 15 minutes; stirring occasionally.
- In a medium bowl, combine ricotta cheese, parmesan cheese, eggs, parsley and pepper; mix well.
- On bottom of a greased 13 x 9 baking dish, spread 1/2 c. meat sauce. Top with 1/2 each lasagna strips, ricotta cheese mixture; remaining meat sauce & mozzarella. Repeat layering. Bake uncovered 30 minutes or until bubbly. Let stand 10 minutes. Refrigerate leftovers.
Operating within a strict budget requires stretching proteins efficiently, which this layered casserole achieves by combining half a pound of Italian sausage with half a pound of lean ground beef. Deglazing the browned meat mixture with half a cup of dry red wine introduces acidity that cuts through the rich pork fat and balances the natural sweetness of the tomato-based sauce.
- Simmer the meat sauce for precisely 15 minutes to reduce the wine and meld the dried oregano into the tomatoes.
- Combine the 15 to 16-ounce container of ricotta with grated parmesan, eggs, and chopped parsley in a separate bowl to bind the dairy proteins before baking.
- Bake the assembly uncovered at 350 degrees Fahrenheit for 30 minutes until the internal temperature reaches bubbling hot.
- Allow the finished lasagna to rest for 10 minutes on the counter so the melted mozzarella and ricotta set firmly enough to slice cleanly.
- Bake inside a standard 13x9-inch metal or glass baking dish, noting that glass retains heat longer while metal browns the edges faster.
Substitutions remain straightforward if dietary needs shift, allowing cooks to swap ground turkey for the beef without altering the herb ratios. Proper cooling ensures leftovers stay safe in the refrigerator for subsequent meals.
