If Italian food is on the menu, this recipe is for you! The name for this meaty, cheesy casserole was created when Randy was asked to contribute a recipe to a PTA cookbook fundraiser when working as a high school wood shop teacher. It’s one of our favorite comfort foods.
- Preparation Time: 45 minutes
- Baking Time: 45 minutes
- Yield: 10-12 servings
- Snacks to Banquets
- Use small foil pans to make mini lasagnas to serve 2-3 people; Small foil pans can also be used to freeze leftovers for a future meal.
- This is an excellent casserole dish for a large gathering. Make two or more as needed.
- Preparation and Serving Tips:
- For a time saver, use precooked lasagna noodles. You may have to trim noodles to fit the size and shape of the pans you use.
- The tomato sauce and tomato paste are listed in the ingredients as “have on hand”. If ,after simmering, your sauce is too thick, add the can of tomato sauce. If it is too thin, add the can of tomato paste.
- Have fun making a vegetable lasagna for your vegetarian friends and family. Use grated zucchini or other squash, chopped bright red, orange and yellow bell peppers, grated carrots, sliced mushrooms or any other vegetable your heart desires. Add 3-4 cups of vegetables in place of the meats.
- You Will Need:
- A large skillet with a lid or a Dutch oven
- A large pot
- A medium bowl
- A small bowl
- A 9″X13″ casserole dish, two 8″x8″ , or 4-5 small foil pans.
- Ingredients:
- 3/4 pound ground beef
- 1/2 pound Italian Sausage
- 1/2 cup chopped green bell pepper
- 1 cup chopped yellow onion
- 2 Tablespoons butter
- 1 Tablespoon oil
- 1/2 Tablespoon garlic powder
- 1 teaspoon onion powder
- 1 jar (26 ounces) pasta sauce of choice
- 1 can (8 ounces) tomato sauce (have on hand)
- 1 small can tomato paste (have on hand)
- 1/2 package lasagna noodles
- 8 small tub (8 ounces) ricotta cheese
- 1 egg
- 1 pound grated mozzarella cheese
- 1/2 pound grated cheddar cheese
- Parmesan cheese to taste
- Italian seasoning to taste
- Directions:
- In the large skillet, brown the ground beef and Italian sausage. Drain off the grease and set the meat mixture aside in the medium bowl. Wipe out the skillet with a paper towel.
- Add the butter and oil to the pan. Sauté the chopped bell pepper and onion until the onion becomes translucent.
- Add the pasta sauce, tomato sauce, meat mixture and seasonings to the vegetables in the skillet. Stir thoroughly. Simmer the mixture with the lid on while you prepare the noodles.
- Prepare the noodles in the large pot according to package directions.
- In the small bowl, blend the ricotta cheese and the egg until they are thoroughly mixed.
- Spray whatever pan(s) you are using with nonstick spray.
- Layer the ingredients in the pan(s) with these approximate measurements: 3/4 cup meat sauce, 3 Tablespoons ricotta mixture swirled into the sauce, 1/2 cup mozzarella and 1/4 cup cheddar. Sprinkle some Parmesan over this layer. Lay a single layer of noodles over this mixture and repeat the layers until the pan is full, finishing with a layer of cheeses. You should aim for about 3 layers.
- Sprinkle as much Italian Seasoning on the top as you wish.
- Tuck in the sides and corners with a spatula so that the layers squish together around the outside edge.
- Bake at 350° for 45 minutes or until the top layer of cheese is bubbling.