Categories: Pasta

Ingredients

• For Meat Sauce:
• 6 oz. Italian sausage, removed from casing and crumbled
• 1/2 lb. ground beef
• 1 onion, chopped finely
• 2 garlic cloves, finely chopped
• 1/4 tsp dried basil
• 2 16-oz. cans tomatoes, crushed
• 1/4 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper, to taste
• For Cheese Mixture:
• 1 tbsp fresh oregano, chopped
• 16 oz. ricotta
• 1 cup mozzarella, shredded
• 1/8 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1/2 cup Romano, grated
• 1 large egg, lightly beaten
• 1/4 tsp salt
• 1 tbsp fresh basil, chopped
• For Lasagna:
• 1 cup mozzarella, shredded
• 12 lasagna noodles, cooked or no-boil
• Cooking spray

Directions

1. For sauce: Over moderate heat in a large sauce pot, heat the olive oil. Once hot, cook the onion and garlic until softened and translucent for 5 minutes. Add the sausage and ground beef and cook for 10 minutes, stirring every now and then. Add in the tomatoes, oregano and basil; give everything a good stir until evenly combined. Let simmer for 20 minutes and then season with pepper and salt to taste and then chill.

2. For Cheese mixture: In a large mixing bowl, mix ricotta with Romano, mozzarella, parsley, basil, pepper, salt, egg and oregano.

3. For Lasagna: Lightly coat the bottom of a 9×13-inch baking dish with cooking spray; spreading approximately 4 oz. of the meat sauce on the bottom. Layer 3 lasagna noodles on top of the meat sauce.

4. Spread a cup of the cheese mixture on top of the noodles and then spread a cup of the meat sauce over the cheese mixture. Repeat these layers two more times. Top with the leftover lasagna noodles, shredded mozzarella and meat sauce.

5. ing cooking spray, lightly coat a large piece of foil and tightly wrap the pan with it, sprayed side down. Bake until cooked through, 45-55 minutes at 325. Turn off heat and let lasagna set in the warm oven for 30 minutes.

6. Cut into squares. Place and garnish with fresh basil. Serve and enjoy.

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