Wednesday, March 18, 2009
This recipe is also from Better Home and Gardens New Cook Book Celebrating the Promise Limited Edition.
Prep: 45 mins Bake: 30mins Oven: 375 degrees F Stand: 10 mins Makes 8 servings
12 ounces bulk Italian or pork sausage or ground beef (I actually used ground turkey)
1 cup chopped onion
2 cloves garlic, minced (If you don't know how to mince garlic, like me, you can see how to here.)
26 ounce jar of tomate pasta sauce
6 dried lasagna noodles (I got whole wheat noodles)
1 egg, beaten
1 15 ounce container of ricotta cheese or 2 cups of cream-style cheese, drained (I used ricotta)
1/4 cup grate Parmesan cheese
1 1/2 cups shredded mozzarella cheese (6 ounces)
Grated Parmesan cheese to sprinkle over the ver top of the lasagna (optional) (I did this)
4. Spread about 1/2 cup of the sauce over the bottom of ta 2-quart rectangular baking dish. Layer half of the cooked noodles in the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over the top.
What's nice is you can make this up to 24 hours ahead of time. You just do steps 1-4 and then cover the unbaked lasagna and put it in the fridge. The only thing that changes is how long you bake it for. You bake the lasagna covered for 40 minutes followed by about 20 minutes or until it's thoroughly heated.