Old School Lasagna

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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.



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