Basics’ Lasagna

Recipes

Basics’ Lasagna
Serving Size:12|Prep Time:20minutes|Cook Time:1hour
Basics’ Lasagna

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1/2 pound ground beef
  • 1 egg, beaten
  • 15 ounces ricotta cheese (or one batch per recipe)
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon Italian seasoning
  • 3 cups grated Lulubelle’s Mozzarella Cheese
  • 1 jar Emily’s Table Tomato and Basil Pasta sauce
  • 1 cup water
  • 1 package lasagna noodles

Directions

Print Recipe
  1. Preheat oven to 350°F.
  2. Grease a 9x13 inch baking dish as well as a 9x13 inch sheet of foil with preferred cooking oil or spray, set aside.
  3. In a large skillet over medium heat, cook sausage and ground beef, breaking up into chunks with a spatula, until browned.
  4. While meat cooks, combine egg, ricotta, herbs, and 2 ½ cups mozzarella in a bowl. Stir to combine and set aside.
  5. Drain fat from meat then add jarred sauce to the meat mixture. Don’t let any sauce go to waste – add 1 cup water to the sauce jar, seal and shake to loosen the rest of the sauce, pour this into the meat mixture in the pan and stir until well combined.
  6. Scoop out 1 cup of meat sauce and spread to cover bottom of greased 9x13 inch pan. Cover sauce with a layer of uncooked lasagna noodles, 1/3 of ricotta/mozzarella mixture, and 1 cup of meat sauce. Repeat this process two more times, top with one more layer of lasagna noodles and any remaining meat sauce, as well as reserved ½ cup mozzarella. Cover with greased foil.
  7. Bake for one hour or until bubbling and heated through, removing foil after 45 minutes so that cheese can brown. Let lasagna rest for 15 minutes prior to cutting and serving.

Chef's Narrative

Layers of noodles, meat, cheese and sauce create a rich, hearty dish. This simple recipe uses uncooked lasagna noodles, saving a step. Serve it with roasted broccoli or a Caesar salad, and a chunk of crusty bread for a perfect fall meal.

Recipe Substitutions

You can use any sausage, if using link sausage remove from casing.
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 22g, Saturated: 11g, Trans Fat: 0g, Sodium: 680mg, Potassium: 482mg, Carbohydrate: 19g, Dietary Fiber: 3g, Protein: 1720g
Allergens:
Eggs, Milk, Wheat

Directions

Print Recipe
  1. Preheat oven to 350°F.
  2. Grease a 9x13 inch baking dish as well as a 9x13 inch sheet of foil with preferred cooking oil or spray, set aside.
  3. In a large skillet over medium heat, cook sausage and ground beef, breaking up into chunks with a spatula, until browned.
  4. While meat cooks, combine egg, ricotta, herbs, and 2 ½ cups mozzarella in a bowl. Stir to combine and set aside.
  5. Drain fat from meat then add jarred sauce to the meat mixture. Don’t let any sauce go to waste – add 1 cup water to the sauce jar, seal and shake to loosen the rest of the sauce, pour this into the meat mixture in the pan and stir until well combined.
  6. Scoop out 1 cup of meat sauce and spread to cover bottom of greased 9x13 inch pan. Cover sauce with a layer of uncooked lasagna noodles, 1/3 of ricotta/mozzarella mixture, and 1 cup of meat sauce. Repeat this process two more times, top with one more layer of lasagna noodles and any remaining meat sauce, as well as reserved ½ cup mozzarella. Cover with greased foil.
  7. Bake for one hour or until bubbling and heated through, removing foil after 45 minutes so that cheese can brown. Let lasagna rest for 15 minutes prior to cutting and serving.

Chef's Narrative

Layers of noodles, meat, cheese and sauce create a rich, hearty dish. This simple recipe uses uncooked lasagna noodles, saving a step. Serve it with roasted broccoli or a Caesar salad, and a chunk of crusty bread for a perfect fall meal.

Recipe Substitutions

You can use any sausage, if using link sausage remove from casing.
Nutrition Facts:
Total Calories Per Serving: 350, Total Fat: 22g, Saturated: 11g, Trans Fat: 0g, Sodium: 680mg, Potassium: 482mg, Carbohydrate: 19g, Dietary Fiber: 3g, Protein: 1720g
Allergens:
Eggs, Milk, Wheat

Ingredients

  • 1/2 pound bulk Italian sausage
  • 1/2 pound ground beef
  • 1 egg, beaten
  • 15 ounces ricotta cheese (or one batch per recipe)
  • 1/4 cup chopped fresh Italian parsley
  • 1 teaspoon Italian seasoning
  • 3 cups grated Lulubelle’s Mozzarella Cheese
  • 1 jar Emily’s Table Tomato and Basil Pasta sauce
  • 1 cup water
  • 1 package lasagna noodles