I know that most people hate the no-boil lasagna noodles. But I have found out that if you cook them long enough, they are quite good, and you cannot tell the difference. While homemade lasagna noodles are wonderful, this is by far my favorite recipe. Try it and you'll see!
You Will Need:
1 Box Oven Ready Lasagna Noodles (the crimped looking ones, not the straight ones)
2 Quarts Sauce (homemade meat sauce with a lot of carrots and zucchini in it is the best, but if you must do store-bought, use 1 with chunky vegetables and 1 with meat, combined. Add some water to thin it out as well. It wont be as good as homemade, but it should work.)
3/4 Pound of Lean Ground Beef
1/2 Pound Sweet Italian Sausage, Ground or Sliced, Cooked
1 Pound Part Skim Ricotta Cheese
2 Eggs
1 (6 oz.) Bag Organic Shredded Mozzarella
Grated or Fresh Parmesan
3 Cloves Garlic, minced
Garlic Salt
Oregano
Directions:
Brown the ground beef.
Drain.
Combine beef, sausage, garlic, oregano, and garlic salt in large heavy frying pan.
Add 2 large spoons of the sauce to flavor.
Cover and simmer for 10 minutes.
Meanwhile..
Put Ricotta, eggs, 2 spoons of sauce, a pinch of both cheeses, and more garlic salt and oregano in large bowl.Mix well.
* This is very important. The trick to a truly good lasagna is to flavor the ricotta the right way. Putting the sauce in it helps to "marry" the flavors throughout the dish. It makes a big difference.*
Pre-heat the oven to 350 degrees.
Coat the bottom of your lasagna pan in sauce, as pictured.
Lay down 4 noodles, slightly overlapping.
Add another layer of four noodles, then the remainder of the ricotta.
Cover in a layer of the mozzarella.
Cover in a layer of sauce.
Add the last 4 noodles.
Cover in sauce, rest of mozzarella, and some parmesan.
Cover pan with a good, thick foil. Poke fork holes in 2 diagonal ends. (Do not go crazy with these. We want to allow some steam out, not dry out our dinner.
Bake for 45 minutes, then remove foil and bake for 7 minutes more.Enjoy!! <3
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