My lasagna is always a hit and it couldn't be easier! I took some shortcuts -but if you work too hard, it's just not fun, right? Enjoy!!
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
Author Souper Chef Deb from Bowl Me Over
2 1 lb.packages lasagna noodlesuncooked
2 32 ozjars Marinara sauce
1 16 ozpackage sweet Italian sausage
1 32 ozpackage ricotta cheese
Preheat the oven to 350 degrees.
Start by browning the hamburger & sausage. Add the onions and saute until the meat is well brown and the onions are soft. Drain off the excess fat and add the garlic. Saute for another minute or so - turn off the pan and allow the mixture to cool completely.
Combine ricotta cheese and eggs and whisk together until light & fluffy. When the meat mixture is cool, add to the cheese and mix well. (If you add the meat before it cools the ricotta cheese will melt and the eggs will scramble!)
Pour the sauce into a bowl and add a 1/4 cup pesto and 1 cup water to the sauce. Mix to combine.
Assemble the lasagna - nope - I don't cook the noodles! Start by ladling sauce in the bottom of the lasagna pan. Top with noodles, cheese/meat mixture, sauce, mozzarella cheese, repeat, finishing with sauce on top, dot with mozzarella cheese. Dot with just a touch of pesto on top - just a couple teaspoons (not too much or it will get greasy on top). Cover tightly with tin foil. Sealing it completely.
Place on a cookie sheet just in case the lasagna bubbles over. Bake at 350 for 1 hour. Remove the foil and bake uncovered until browned and bubbly 20-30 minutes.
If you are cooking this the day ahead, the next day you will just need to remove it from the refrigerator about 30 minutes to take the chill off. Return to the oven - 45-60 minutes until it is headed thru. Allow to sit for 20 minutes prior to serving.