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Lasagna

Becky Johnson casserole italian recipe

  • 9 lasagna noodles, cooked al dente
  • 1 tbsp olive oil
  • 1 cup each diced onions, carrots, zucchini
  • 1/2 lb each hamburger meat and Italian sausage, combined thoroughly
  •  2 tbsp Home Cook’s Pantry Italian Seasoning
  • 15 oz ricotta cheese
  •  3 cups shredded Italian blend cheeses
  •  3 cups marinara sauce

Lasagna recipePreheat oven to 350°. In a skillet over medium heat, sauté vegetables in olive oil, then add meat and Italian Season. Cook until meat is brown. Drain and add marinara; cover and simmer 10 minutes over low heat.

In a 9” by 13” baking dish, layer side by side 3 lasagna noodles. Coat evenly with 1/2 of the ricotta cheese.  Cover with 1/3 of the meat sauce. Sprinkle over the top 1/3 of the shredded cheese.  Repeat, and on the third layer, spread evenly the remaining sauce and sprinkle over remaining cheese.

Bake covered with foil at 350° for one hour. To brown top, remove foil last ten minutes of cooking. Yields 8 to 12 servings.



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