Directions: |
Directions:1. Preheat oven to 375 degrees F. You will need a deep 11 x 7-inch or 13 x 9-inch pan.
2. In a large skillet, brown ground beef, breaking up large clumps. Drain and set aside.
3. Place Italian sausage in a saucepan with ½ cup water. Bring to a boil, cover, reduce heat and simmer 10 minutes. Drain and cool slightly. Slice in ⅛-1/4-inch slices. Set aside.
4. Mix ricotta, parsley, oregano and parmesan cheese in a small bowl.
5. Mix pasta sauce, water and ground beef in a large bowl.
6. Place 1½ cups of sauce mixture on the bottom of the pan. Lay 3 lasagna noodles across the bottom.
7. Spread ⅓ of the ricotta mixture over noodles. Spread ⅓ of the mozzarella slices or shredded mozzarella over the ricotta mixture. Distribute ⅓ of the sausage slices over the top of the cheeses. Drizzle with ⅓ of the sauce mixture. Repeat 2 more times. Top with the last 3 lasagna noodles, spreading remaining sauce over the noodles. Sprinkle with additional shredded mozzarella if desired.
8. Cover with greased aluminum foil and place the baking dish on a baking tray and bake at 375 degrees for 55-60 minutes.
9. Remove foil and test noodle doneness with a knife. If noodles are soft, replace the foil cover and let stand for 10 minutes. If noodles are still "al dente" then return to oven for an additional 10 minutes.
*The same method should work with regular lasagna noodles. I used oven-ready in this but I've made this without cooking the noodles even with the "regular" lasagna. Of course you can cook the regular noodles first, but eliminate the 1 cup of water that is mixed with the sauce and it will only require about 30 minutes in a 350 (yes, different temp) oven. |
This recipe for Holiday Lasagna is from