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What you need:
1 lb ground beef or turkey
1 lb ground sweet Italian sausage
1 can tomato paste
1 jar of marinara sauce
9 lasagna noodles (I use whole wheat)
1 package pre-diced onions
1 regular size carton of Ricotta cheese
1 regular size cream cheese
4 cups white cheese (mozzerella is perfect)
3 tablespoons fresh minced garlic
Pepper, Italian Seasoning, and onion salt to taste.
1 aluminum foil Giant Lasagna Pan (9x13x3)
What you do:
Preheat oven to 350. I always forget unless it is the first thing on my list!
In a separate bowl, mix Ricotta cheese and cream cheese and egg. Let set on the counter to get to room temperature.
In a large pan brown beef and sausage with garlic and spices until done.
Add Onions and carmelize them with the fat from the sausage.
Add tomato paste and blend until evenly mixed
Add jar of marinara and stir
In a seperate pot, boil lasagna noodles until done.
Prep your pan by adding a small amount of sauce and water in the bottom to keep your noodles from sticking.
Add a layer of noodles (3 laying side by side)
Put of the cheese and egg mixture over the top of them. Sprinkle mozzerella over the top of that.
Add of your sauce.
Do this until all 3 layers of noodles are in the pan. Cover the top layer of sauce with a generous layer of white cheese.
Cover with tin foil and bake for 30 minutes.
Remove tin foil and bake for an additional 20 minutes.
VERY IMPORTANT PEOPLE!!!
Upon removal of wonderful lasagna from oven, you may be tempted to just dig in. This will make your lasagna collapse!! Let the lasagna rest for 20 minutes.
When cutting the lasagna, go the long way across first to divide the lasagna in 3 slices (where the natural noodle lines are) Then cut across the short distance of the pan.
Serve and enjoy!