Better than you've ever had... adjust to taste. No weird ingredients needed!

Still searching for what to cook ?

Name: Lasagne by Michelangelo's
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 15
Cuisine: Italian
Ingredients: 24 ounces Spaghetti Sauce or freshly-made basil and tomato Marinara sauce. Save 4 oz. to coat bottom of pan.; 6 ounces Tomato paste; 28 ounces Tomatoes - crushed; 2 teaspoon garlic; 2 Bay leaves; 4 ounces Canned mushrooms stems and pieces Used on each layer of sauce. Use only on half of lasagna or use 8 oz. for whole pan.; 1 cup Ricotta Cheese part skim; 1 1/2 cups Cottage cheese; 2 cups Fresh mozzarella cheese Shredded. Save 1/2 cup to spread on top. Add 1/2 cup Parmesan cheese if desired.; Freshly ground pepper; 1 cup Fresh parsley chopped Fresh makes a big difference on taste and presentation. Save 1/4 cup and add to top layer of Parmesan for p; 2 teaspoons Italian seasoning; 2 Eggs Stir in. DON'T beat.; 1 1/2 pounds Hamburger Cook separate from sausage.; Freshly ground pepper Hamburger only.; 2 teaspoons Italian Seasoning Hamburger only.; 1 1/2 teaspoons Garlic Hamburger only.; 1 pound Sausage Spicy (isn't that spicy when melded in lasagna, so use spicy for sure!). Cook separate from hamburger.; 1 pound Noodles Lasagna noodles. I soak Creamette in hot (don't boil) water for 15 minutes. Use salt and olive oil to keep from stick

Find the most delicious recipes here

INGREDIENTS

SPAGHETTI SAUCE
24 ounces Spaghetti Sauce or freshly-made basil and tomato ; Marinara sauce. Save 4 oz. to coat bottom of pan.
6 ounces Tomato paste
28 ounces Tomatoes - crushed
2 teaspoon garlic
2 Bay leaves
4 ounces Canned mushrooms stems and pieces ; Used on each layer of sauce. Use only on half of lasagna or use 8 oz. for whole pan.
CHEESE MIX
1 cup Ricotta Cheese part skim
1 1/2 cups Cottage cheese
2 cups Fresh mozzarella cheese ; Shredded. Save 1/2 cup to spread on top. Add 1/2 cup Parmesan cheese if desired.
Freshly ground pepper
1 cup Fresh parsley chopped ; Fresh makes a big difference on taste and presentation. Save 1/4 cup and add to top layer of Parmesan for presentation.
2 teaspoons Italian seasoning
2 Eggs ; Stir in. DON'T beat.
MEAT
1 1/2 pounds Hamburger ; Cook separate from sausage.
Freshly ground pepper ; Hamburger only.
2 teaspoons Italian Seasoning ; Hamburger only.
1 1/2 teaspoons Garlic ; Hamburger only.
1 pound Sausage ; Spicy (isn't that spicy when melded in lasagna, so use spicy for sure!). Cook separate from hamburger.
NOODLES
1 pound Noodles ; Lasagna noodles. I soak Creamette in hot (don't boil) water for 15 minutes. Use salt and olive oil to keep from sticking. Spread out on wax paper until cool.

Servings

INSTRUCTIONS

Fry meats seperately. Add pepper to hamburger meat. Option: freeze meat ahead to spread out work. May use ground or small slices of sausage. Mix together with sauce when ready to make lasagna.

Mix cheeses and seasonings together.

Start compiling with leftover 4 oz. marinara sauce on bottom, then: noodles, cheese mix, meat sauce, noodles, cheese mix, meat sauce, noodles, cheese mix, meat sauce.

Finish with 1/2 c. mozzarella, then 1/4 c. fresh parsley, then 1/2 c. Parmesan.

Cook covered with aluminum foil (don't let it touch the cheese) at 350 degrees for 50 minutes or until bubbling on the sides. Remove for last 10 minutes to brown cheeses. Let sit 15 minutes before cutting. Serve with garlic Texas toast.

NOTES

Bake in a clay lasagna pan if you have one.

Cut 1 inch by 3 inch pieces, wrap with wax paper, put multiple pieces in freezer bags. Reheats easily in microwave for lunch or snack.

Alert editor

Lasagne by Michelangelo's

SPAGHETTI SAUCE
24 ounces Spaghetti Sauce or freshly-made basil and tomato Marinara sauce. Save 4 oz. to coat bottom of pan.
6 ounces Tomato paste
28 ounces Tomatoes - crushed
2 teaspoon garlic
2 Bay leaves
4 ounces Canned mushrooms stems and pieces Used on each layer of sauce.  Use only on half of lasagna or use 8 oz. for whole pan.
 CHEESE MIX
1 cup Ricotta Cheese part skim
1 1/2 cups Cottage cheese
2 cups Fresh mozzarella cheese Shredded. Save 1/2 cup to spread on top. Add 1/2 cup Parmesan cheese if desired.
 Freshly ground pepper
1 cup Fresh parsley chopped Fresh makes a big difference on taste and presentation. Save 1/4 cup and add to top layer of Parmesan for presentation.
2 teaspoons Italian seasoning
2 Eggs Stir in.  DON'T beat.
 MEAT
1 1/2 pounds Hamburger Cook separate from sausage.
 Freshly ground pepper Hamburger only.
2 teaspoons Italian Seasoning Hamburger only.
1 1/2 teaspoons Garlic Hamburger only.
1 pound Sausage Spicy (isn't that spicy when melded in lasagna, so use spicy for sure!). Cook separate from hamburger.
 NOODLES
1 pound Noodles Lasagna noodles.  I soak Creamette in hot (don't boil) water for 15 minutes.  Use salt and olive oil to keep from sticking.  Spread out on wax paper until cool.

Fry meats seperately.  Add pepper to hamburger meat.  Option: freeze meat ahead to spread out work.  May use ground or small slices of sausage.  Mix together with sauce when ready to make lasagna.

Mix cheeses and seasonings together.

Start compiling with leftover 4 oz. marinara sauce  on bottom, then:  noodles, cheese mix, meat sauce,   noodles, cheese mix, meat sauce,   noodles, cheese mix, meat sauce.

Finish with 1/2 c. mozzarella, then 1/4 c. fresh parsley, then 1/2 c. Parmesan.

Cook covered with aluminum foil  (don't let it touch the cheese)  at 350 degrees for 50 minutes or until bubbling on the sides.  Remove for last 10 minutes to brown cheeses.  Let sit 15 minutes before cutting.  Serve with garlic Texas toast.

Add Photo

yummy!
thomasbruns

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (310g)
Recipe Makes: 15 Servings

Calories: 490
Calories from Fat: 237 (48%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 1.6g
Cholesterol 129mg		40 %
Sodium 817.3mg		28 %
Potassium 768.5mg		20 %
Total Carbohydrate 32.2g		9 %
	Dietary Fiber 3g	12 %
	Sugars, other 29.2g
Protein 30.9g		44 %
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.

About Our Nutrition Facts

Calories per serving: 490

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe