2 tablespoons olive oil
1/2 cup diced white onion
1 large can stewed tomatoes (Italian style – garlic, basil, oregano, etc.)
1 medium can diced Italian seasoned tomatoes (Italian style)
1 small can tomato paste – plus 2 cans filled with water
1 small can tomato sauce (Italian style)
2 tablespoons Italian herb seasoning
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon black pepper
1 lb ground chuck (crumbled, cooked until brown over md heat in a skillet, drained of grease)
3 hot Italian sausage links (meat removed from casing and cooked with ground chuck)
16oz ricotta cheese
1 tablespoon Italian herb seasoning
1 teaspoon garlic salt
16 oz shredded mozzarella cheese
1 box no cook lasagna noodles
1 large baking dish
Non-stick cooking spray
1. Over medium-low heat, cook the onion in olive oil in a large saucepan until translucent. Add the stewed tomatoes, diced tomatoes, and tomato sauce. Add the tomato paste, plus fill the can with water and pour into saucepan two times. Add the seasoning and cook uncovered for 20 minutes over low heat, stirring frequently. Add the meat and cook for another 45 minutes uncovered over low heat, stirring frequently.
2. Preheat oven to 400 degrees F. Combine ricotta, egg, and seasoning in a mixing bowl. Set aside.
3. Coat the bottom of the large baking dish with sauce. Add one layer of noodles. Use a spatula to shmear a thin layer of the ricotta mixture over the noddle layer. Add a layer of sauce. Sprinkle with mozzarella cheese. 4. Cover with a layer of lasagna noodles and repeat the steps for the ricotta, sauce, and mozzarella until you only have enough noodles for one last layer. Top the noodles with sauce and sprinkle mozzarella cheese. 5. Spray a large piece of tinfoil with non-stick cooking spray. Cover the lasagna with the tinfoil, sprayed side down, and bake for 45 minutes. Remove the tinfoil and bake for 5-8 minutes or until cheese is bubbly.
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