I have been cooking this dish for as long as I had the Betty Crocker cookbook. It has gotten much easier since I discovered no-boil lasagne noodles. Over the years, I have replaced the ingredients with what the family likes in the dish. This recipe no longer looks like what it was in the cook book. This is our go-to fix whenever we crave Italian for dinner.
- Prep Time: 1 hours
- Cook Time: 50 minutes
- Serves: 6
Ingredients
(A) Cheese Spread
- 1 carton (16 oz) ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 Tbsp parsley flakes
- 1 tsp ground oregano
(B) Sauce
- 1 lb spicy Italian sausage
- 1 medium onion, chopped
- 2 Tbsp minced garlic
- 2 medium tomatoes, chopped
- 8 oz crimini mushrooms, cleaned and sliced
- 32 oz red pasta sauce (I like to use the big jar of Classico fire roasted tomato sauce from Costco)
- 1/2 tsp salt
- 1 Tbsp sugar
- 2 Tbsp extra-virgin olive oil
(C) for assembly
- 12 no-boil lasagne noodles
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Directions
To prepare sauce:
- Heat olive oil in a dutch oven and brown the chopped onions and minced garlic.
- Add sausage and break it up using two spatulas. Continue cooking until sausage is almost done.
- Add the sliced mushrooms and continue cooking over medium high heat for 5 minutes, stirring occasionally.
- Add red pasta sauce, bring to a boil. Cover and simmer for 45 mins over medium-low heat until a layer of oil forms on top.
- Divide the sauce into 4 equal portions.
To prepare cheese spread:
- Stir ricotta cheese, parmesan cheese, parsley flakes, and ground oregano together in a mixing bowl until well blended. Set aside.
To assemble lasagne:
- Spread one portion of sauce mixture evenly in a rectangular baking dish, 13x9x2 inches.
- Top with 4 noodles.
- Spread half the cheese mixture evenly over the lasagne noodles.
- Spread with another portion of sauce evenly over the layer of cheese.
- Sprinkle 2/3 cup of the mozzarella cheese evenly over the sauce.
- Repeat steps 2-5.
- Top with 4 noodles.
- Spread the last portion of sauce mixture evenly over the noodles.
- Sprinkle remaining 2/3 cup of mozzarella and 1/4 cup parmesan cheese evenly over the noodles.
- Cover and store in the refrigerator overnight.
- The next day, remove lasagne from the refrigerator an hour before cooking.
- Preheat oven to 350 degrees F.
- Bake lasagne, uncovered, until hot and bubbly, about 50 minutes.
- Let stand 15 minutes before cutting.
- Sprinkle with additional grated parmesan cheese before serving.
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