Thursday, April 28, 2011


  • We don't have lasagna very often, so I was surprised that this turned out as well as it did :) I wrote down the ingredients as I went so that I could actually replicate it. What a concept! 

  • 10 lasagna noodles
  • 1/2 pound pork sausage
  • 1/2 pound extra lean ground beef
    • 1/2 cup grated parmesan cheese
    2 cups part-skim ricotta
  • 1 cup cottage cheese
  • 2 eggs
  • 2 cups spinach, coursely chopped
  • about 3 cups pasta sauce, separated (I used a simple Ragu w/veggies)
  • 2+ cups grated mozzerella
  • 1 Tbsp minced garlic
  • salt, pepper, crushed red pepper flakes, oregano, basil


  1. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 375 degrees.
  3. To make sauce: In a skillet, brown the ground beef & sausage until cooked through; drain grease. Add 2 cups (saving about a cup for the top and bottom of lasagna) of the pasta sauce to the meat in the skillet; stir, then set aside. 
  4. To make filling: Combine ricotta, cottage cheese, parmesan, spinach and eggs.
  5. Cover bottom of a 9x13 inch pan with 1/2 cup of Ragu (from the jar, not the skillet), then place 4 noodles over sauce. Layer 1/2 of the cheese/spinach mixture, then 1/2 of the meat sauce, then 1 cup of mozzerella, then 3 more noodles. Do it again. End with about a half cup of Ragu and a sprinkle of mozzerella. Top w/the salt, pepper, crushed red pepper flakes, oregano, and basil.
  6. Cover w/tin foil and bake for 30 minutes. Uncover and bake for another 25 or so. Let stand 10 minutes before cutting.

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