Old School Lasagna

Print Friendly

3/4 lb. hot Italian sausage

3/4 lb. mild Italian sausage

64 oz prepared marinara/tomato sauce (I like a basic garlic or basil flavor)

4 c. shredded mozzarella + 2 c. shredded mozzarella for topping

1 c. shredded Parmesan cheese + 1/2 c. shredded Parmesan cheese for topping

1 quart ricotta cheese

2 eggs

1 T. basil

1 t. oregano

salt and pepper to taste

2 boxes lasagna noodles (I like the no boil variety)

Cook sausage until no longer pink in a large stock pot.  Drain oil.  Add tomato sauce and salt and pepper.  Bring to a simmer and cook for 10 minutes.

In the meantime, mix together ricotta cheese, 4 c. mozzarella cheese, 1 c. parmesan cheese, dried basil, dried oregano and 2 eggs.  Set aside.

Boil your lasagna noodles according to package directions or use the no boil kind.

To Assemble:  In a greased 12″ x 15″ pan, layer….

2 1/2 c. sauce

6 sheets lasagna noodles (make sure to cover entire pan, slightly overlapping)

1/3 c. ricotta mixture (it’s easiest to use your fingers to spread it around)

2 1/2 c. sauce

6 sheets lasagna noodles

1/3 c. ricotta mixture

2 1/2 c. sauce

6 sheets lasagna noodles

1/3 c. ricotta mixture

2 1/2 c. sauce

6 sheets lasagna

2 1/2 c. sauce

Top with remaining 2 c. shredded mozzarella and 1 c. Parmesan cheese.

Bake in a 350 degree oven, covered in foil for 45 min.  Finish cooking for 1/2 hour without foil.  Let sit for 10 minutes before cutting.

Kid-friendly Hint:  This is about as kid-friendly a lasagna recipe can get.  The only changes you could make and still want to eat it yourself, is to make all the sausage mild or leave it out altogether.

 

 

This entry was posted in Pasta, Pork and tagged , , , , , . Bookmark the permalink.

Leave a Reply