October 5, 2009
Per April's request, here is my recipe for lasagna. My friend Lauren copied it for me out of Southern Living a few years ago. It's the only lasagna recipe I've ever made. It's easy & it's good!
Makes 6 to 8 Servings
Prep: 15 Min. Bake: 55 Min. Stand: 15 Min.
Scrape the layer of solidified oil from the top of the container of pesto, & discard. Then measure the pesto.
1 lb. mild Italian sausage
1 (15 oz) container part-skim ricotta cheese
1/4 cup refrigerated ready-made pesto
1 large egg, lightly beaten
2 (26 oz) jars pasta sauce
9 no-boil lasagna noodles
4 cups (16 oz) shredded Italian 3-cheese blend or mozzarella cheese
1. Remove & discard casings from sausage. Cook sausage in a large skillet over medium heat, stirring until meat crumbles & is no longer pink; drain.
2. Stir together ricotta cheese, pesto, & egg.
3. Spread half of 1 jar pasta sauce evenly in a lightly greased 13x9" baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), half of ricotta mixture, half of sausage, 1 cup 3-cheese blend, & remaining half of a jar pasta sauce. Repeat layers using 3 lasagna noodles, remaining sausage, 1 cup 3-cheese blend. Top with remaining 3 noodles & 2nd jar of pasta sauce, covering noodles completely. Sprinkle evenly with remaining 2 cups 3-cheese blend.
4. Bake, covered, at 350 for 40 minutes. Uncover & bake 15 more minutes or until cheese is melted & edges are lightly browned & bubbly. Let stand 15 minutes.
Southern Living Note: For testing purposes only, we used Classico Tomato & Basil spaghetti sauce & Barilla Lasagna Over-Ready noodles.
My Note: Lauren & I both use a combo of 1/2 lb mild Italian sausage & 1/2 lb lean ground beef instead of 1 lb mild Italian sausage.