My Not So Classic Lasagna

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Lasagna
I love making this for friends and family. My husband is not a fan of ricotta cheese so I make this without any and it still has that cheesy creamy flavor. The sauce needs time to blend the flavors together so this is not my quickest recipe. Its hearty and even the pickiest of eaters go back for more.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 2:40 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 2:40 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In Dutch oven brown sausage, beef, and onions over medium heat, Once meat is cooked and onions are soft drain well and add garlic stir for 30 seconds to a minute. Add in tomato paste, crushed tomatoes, and tomato puree, stir well. Season with basil, fennel, Italian seasoning, salt, black pepper, and ground nutmeg. Stir, then let it come to a simmer. Once simmering lower heat, cover and let cook for 1 1/2 hours, stirring occasionally.
  2. If using normal lasagna noodles cook them now and allow time for them to cool before assembly
  3. Pre heat oven to 376 degrees F.
  4. Mix your two bags of cheese together to use in the layers. Assembly: Spread some sauce on the bottom of your 9X13 dish. Arrange your noodles over the sauce. (When I use the oven ready noodles I usually use two full ones then crack one in 1/2 to make two columns) spread cheese over the noodles, then spread between 1-1 1/2 cups of meat sauce over the cheese. Repeat layers till you're out of noodles/sauce(i can usually go 3 layers up). Top with remaining cheese. Cover with foil (Tip: spray with cooking oil or put butter on foil to prevent sticking)
  5. Bake in preheated oven for 25 minutes, then uncover and continue to cook for 25 minutes more. Remove from oven and let sit for 15 minutes.
  6. Serve and enjoy!
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