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

  1. Preheat oven to 350°F.
  2. Grease a 9×13 inch baking dish as well as a 9×13 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 9×13 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.
  • 1/2poundbulk Italian sausage
  • 1/2poundground beef
  • 1egg, beaten
  • 15ouncesricotta cheese (or one batch per recipe)
  • 1/4cupchopped fresh Italian parsley
  • 1teaspoonItalian seasoning
  • 3cupsgrated Lulubelle’s Mozzarella Cheese
  • 1(32 oz) jarTomato and Basil Pasta sauce
  • 1cupwater
  • 1packagelasagna noodles

AllergensEggs, Milk, Wheat