My mom makes this lasagna. I grew up with it. So, it’s been around since the beginning of time.
Actually, she got this recipe from my aunt, who is a terrible cook so it’s kind of a miracle. Because it’s really good.
- 1 box of those oven ready lasagna noodles because, hello?
- 1 pound of ground beef
- 1 pound of ground italian sausage, hot or sweet, whatever your preference of the day is
- 1 of those really extra big jars of marinara sauce. I think I use Ragu or Prego but whatever strikes your fancy. Remember, no rules?
- 1 16 oz container of ricotta cheese
- 1 egg
- A hefty sprinkling of parmesan cheese you buy in a container that Kraft makes
- A couple of cups of mozzarella cheese
- 1 of those throw-away aluminum lasagna tin pans because, hello?
- Put that ground beef and sausage in a pan and cook it. Drain out the fat. Put aside.
- Mix your ricotta cheese in a bowl with one egg and a hefty sprinkling of parm cheese from the container. Sometimes I will even add some pepper and garlic salt to make it taste good but it tastes good anyway, so save yourself time and don’t do it, unless you want to. I sometimes do it to make it look like I’m professional or something.
- Take your aluminum pan and pour a layer of sauce on the bottom. I don’t know why, just do it.
- Put a layer of your oven-ready lasagna noodles over the sauce on the bottom. (HINT: don’t do this step until you are absolutely ready to continue building your lasagna, because the ends curl and it’s really hard to add all those other layers with curled edges. I know, umm, experience.)
- Put a heaping spoon of the ricotta cheese mixture over the noodles and smooth it all out nice, covering everything.
- Put a heaping spoon of the meat mixture over the ricotta cheese and smooth it all out nice, covering everything.
- Pour some sauce over all that.
- Sprinkle mozzarella cheese on top.
- Repeat #4 through 8. NOTE: I do not add another layer of noodles at the very top, but you may if you feel like it’s necessary. People are surprised that I don’t add a top layer of noodles. I don’t know why.
- Throw that right into an already warmed up oven of 350 degrees for one hour.
- Congratulations, you’re done.
Out of all the 7 things I make, this is a real crowd pleaser. Even my Italian sisters-in-laws like this. I know they aren’t lying either. Because they like to make fun of my 1/2 Irish ways and my lack of sauce making and ability to cook.
Bon appetit? Okay, how about go eat.