Friday, August 12, 2005
Lasagna with Meat Sauce
1 box (9 ounces) BARILLA Oven Ready Lasagne
1 container (15 ounces) ricotta cheese
4 cups (16 ounces) mozarella cheese, shredded and divided
1/2 cup (2 ounces) Parmesan cheese, grated
1 pound mild Italian sausage (casings removed)
4 1/2 cups marinara sauce
Preheat oven to 375 degrees. Spray a 9x13x2 baking dish with non-stick cooking spray.
Brown the sausage in a skillet over medium heat, drain.
Beat eggs in a medium bowl; stir in ricotta and Parmesan cheese plus 2 cups of mozzarella cheese.
Slightly overlap lasagne sheets in pan. Spread fillings to the edge of each sheet. Layer in the following order:
Spread 1 cup sauce to cover bottom of baking pan. Layer 4 lasagne sheets, slightly overlapping.
Spread 1/3 of the ricotta mixture over the noodles. Spoon half the browned meat. Sprinkle 1 cup mozzarella cheese. Spoon 2 cup marinara sauce.
Layer 4 lasagna noodles. Spread 1/3 ricotta mixture over noodles. Spoon 1 1/2 cups of marinara over ricotta mixture.
Layer 4 more lasagna noodles, remaining 1/3 of ricotta mixture, 1/2 browned meat and 1 cup of marinara.
Layer last 4 lasagna noodles. Top with 1 cup of marinara and remaining cup of mozzarella.
Cover pan with foil. (I put a bit of parchment paper on top first to prevent the sauce from eating through the foil.)
Bake until bubbly, approximately 50-60 minutes or until internal temperature reaches 160 degrees.
Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting.
I talked about this recipe HERE.