Two Lasagnas
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Lean Ground Beef1
Egg430 g
Ricotta Cheese1 tsp
Basil Leaves (dried)1 tsp
Oregano Leaves (dried)3 cups
Enchilada Sauce1 cup
Salsa3 cups
Corn Kernel (frozen)Directions:
1
Do not bake
2
Soak 12 pieces of pasta from package in shallow pan for 5 to 10 minutes
3
Pour off water
4
Meanwhile, brown the sweet italian sausage in a large no-stick skillet over moderate heat, breaking it up with a spoon as it cooks (meat should be cooked)
5
Move sausage to one side of skillet, tip skillet and soak up any fat with a paper towel, Stir spaghetti sauce and tomato sauce into sausage
6
Beat egg in a medium-size bowl
7
Sitr in ricotta, basil and oregano
8
Spreead 3/4 cup meat sauce in 13 by 9-inch baking dish
9
Place 3 pieces uncooked pasta over sauce
10
Not touching sides of dish, not overlapping each other
11
Spread 2/3 cup ricotta mixture evenly over pasta
12
Spread 3/4 cup meat sauce evenly over ricotta, covering pasta completely
13
Sprinkle with 1 cup mozzarella
14
See baking directions below
15
Tex- Mex Style Soak 12 pieces of pasta from package in a shallow pan for 5 to 10 minutes
16
Pour off water
17
Meanwhile, brown the beef in the skillet over moderate heat, breaking it up with a spoon as it cooks (Meat should be cooked)
18
Move meat to one side of skillet, tip skillet and soak up any fat that drains out with a paper towel
19
Stir enchilada sauce, salsa and corn into skillet
20
Spread 3/4 cup (check) in 13 by 9- inch baking dish
21
Place 3 pieces uncooked pasta over sauce
22
Not touching sides of dish nor overlapping each other
23
Repeat the layering with cheese and sauce two more times
24
Top with remaining 3 pasta pieces
25
Spread remaining meat suace completely over pasta
26
Sprinkle with remaining cheese
27
Cover dish with foil
28
Heat oven to 375 degrees Fahrenheit
29
Bake 30 minutes
30
Remove foil
31
Bake 10 to 15 minutes longer until hot and bubbly
32
Let stand 5 minutes before cutting
33
Makes 10 to 12 servings of lasagne
34
To store and bake later: prepare recipe as directed
35
Cover with plastic wrap, then foil
36
Refrigerate up to 48 hours, or freeze up to 2 months
37
Remove plastic wrap; replace foil
38
Bake refrigerated lasagne at 350 degrees Farhenheit about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during last 10 minutes of baking