Classic Lasagna Tasty Recipes

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Classic Lasagna

"Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day."

Ingredients :

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Instructions :

Prep : 15M	Cook : 10M	Ready in : 2H

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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