Flourish

Harper 5★ Ratings

  • W: ★★★★★
  • J: ★★★★★
  • L: ★★★
  • H: ★★★★

Times

  • Prep time: 30 minutes
  • Cook time: 35–45 minutes
  • Cool time: 10–15 minutes
  • Total time: 1 hour 15 minutes – 1 hour 30 minutes

Yield

8 servings

Lasagna

Ingredients

Noodles:
  • 6 oven-ready lasagna noodles
Meat sauce:
  • 1 lb ground beef
  • ½ lb bulk Italian sausage
  • ¾ cup onions, chopped
  • 1 (28 oz) can Italian diced tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 1 tsp dried basil leaves
  • ½ tsp dried oregano leaves
  • ½ tsp sugar
  • ¼ tsp garlic powder
  • ¼ tsp salt
Cheese mixture:
  • 1 (15 oz) container ricotta cheese
  • 1 (8 oz) container cottage cheese
  • 2 eggs, beaten
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped
  • 1 (16 oz) bag shredded mozzarella cheese

Instructions

  1. In a large saucepan or Dutch oven, combine ground beef, sausage, and onions; cook over medium heat for 8–10 minutes or until beef and sausage are thoroughly cooked, stirring frequently. Drain. Add all remaining meat sauce ingredients; mix well.
  2. Bring to a boil. Reduce heat to low; simmer for 30–45 minutes or until very thick, stirring occasionally.
  3. In a medium bowl, combine all cheese mixture ingredients except mozzarella cheese; blend well.
  4. Heat oven to 350°F.
  5. Spread about ¾ cup meat sauce over the bottom of the ungreased 13″x9” baking dish. Top with 3 noodles, half of the ricotta cheese mixture, half of the remaining meat sauce and half of the mozzarella cheese.
  6. Repeat layers, ending with mozzarella cheese.
  7. Bake for 35–45 minutes or until bubbly.
  8. Cover, let stand 10–15 minutes before serving.

Notes

Nutrition Info:

“Italian Classic Lasagna,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 111.

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