This is for anyone who doesn't like ricotta cheese. It's an easy recipe and you can just about experiment with trying different meats & ingredients. When I make this recipe, I break it up into 3 separate (and equal) sizes. It's only my husband and I - so I will layer the ingredients into 3 bread pans. I'll cook one of the bread pans and freeze the other two for later. I've added sauteed onions, peppers, fresh garlic, etc. You can just about throw almost anything in this to make it 'your own'.
Brown hamburger (drain fat). Brown Sausage (drain fat). You can work with only 1 lb of meat only ( if you like). In a large saucepan, combine hamburger, sausage, and your 32oz jar of your favorite spaghetti sauce. Cook ingredients on medium heat while you prepare everything else. There is no magical time or temp - cook it and let it heat up/boil. Add spices to taste (garlic, pepper, chilli powder, Italian seasoning, oregano, paprika etc). While the sauce mixture is heating up.... Take a large bowl add 6 cups of shredded mozzarella cheese. In another bowl, slightly beat 1 egg. Add this egg to the mozzarella cheese and mix until all the cheese is coated (more or less). Add some pepper & Italian seasoning/Oregeno and mix within. Since I am using the San Giorgio Oven Ready Lasagna noodles - There are are 12 noodles in the package. For a full casserole - refer to the Oven Ready box for instructions on casserole dish size. Spray with Pam and add sauce mixture (about 1 cup) to bottom of casserole dish - enough to lightly cover the bottom.
Since I am anal about having my layers equal - I will separate the sauce into 3 equal and separate bowls. I will do the same with the cheese mixture. After you've added the sauce to the bottom of the casserole dish, you will add 3 noodles. After the noodles.... a layer of cheese, a layer or sauce, noodles, cheese, sauce, etc. You will finish with a layer or noodles on the top. If you are cooking separate servings (like I do), you will separate (wing it) the sauce & cheese into 3 more separations from the original (did that make sense?) to fulfill all 3 bread pans. Cover the noodles using the last 2 cups of mozzarella cheese that you have left over. Cover with foil (for cooking immediately) and saran wrap & foil (for freezing). Refer to Oven Ready Lasagna instructions for baking temps/times. You may want/need to adjust accordingly. For frozen bread pan sizes - I'll cook at 325 for about 1.5 hours (give or take). For cooking immediately (bread pan size) - I'll cook 325 for 30-45 minutes (give or take).
Good Luck!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 653 | ||
Calories from Fat: 330 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.6g | 49 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 170.2mg | 52 % | |
Sodium 1297.9mg | 45 % | |
Potassium 693.3mg | 18 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 32.8g | ||
Protein 43.4g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 653
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