Simply Perfect American-Style Lasagne

Tracey Rollison's Note:

I got the basis for this recipe (proportions) off a Barilla box years ago. I've tweaked it, adding elements of other lasagne I've liked, until my husband told me it was perfect. Then I started taking it to pitch-ins, and was told by many that it was the best they'd ever had, too! I think it melds elements of good, American-style lasagne: spicy meat, good cheeses, a rich blend of spices, and spinach. The key is the sauces and cheese blend. Get as many different Italian cheese in this as you can! I've used a mozzarella/sun-dried tomato/basil blend for the mozzarella, and that was excellent, too.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 16

• 1 (9 ounce) box no-boil lasagna noodles
• 2 eggs
• 1 (15 ounce) container ricotta cheese
• 1 (16 ounce) package frozen spinach
• 2 cups pre-shredded mozzarella cheese
• 2 cups shredded Italian cheese blend (parmesan cheese, asiago, provalone, mozzarella and romano blend)
• 1/2 cup parmesan cheese (optional)
• 1 lb Italian sausage, browned or 1 lb ground beef, browned with
• 2 minced garlic cloves, and
• 1 tablespoon fennel seed
• 1 (27 ounce) jar spaghetti sauce (tomato or basil flavor)
• 12 ounces spaghetti sauce (a second jar of tomato or basil flavor)
• 1 (27 ounce) jar spaghetti sauce (3 cheese blend, (or more)

Directions:

1. Thaw and drain spinach, pressing in a colander lined with paper towels. Get it as dry as you can.
2. Preheat oven to 375.
3. In bowl, combine beaten eggs, ricotta cheese, one cup of mozarella and one cup of Italian cheese blend, and drained spinach. Set aside.
4. In a 13X9X3 pan, spread 1 cup of tomato/basil sauce on bottom of pan.
5. Layer in the order, 4 uncooked lasagna noodles (do not overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1/2 cup each mozzarella and italian cheese blend, and 1 cup of 3-cheese spaghetti sauce.
6. Second layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 cup tomato/basil sauce.
7. Third layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of 3-cheese sauce.
8. For top layer, 4 uncooked lasagna noodles, remaining tomato/basil sauce, and remaining 1 cup total of cheeses.
9. Bake covered with foil for 50-60 minutes.
10. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
11. Let stand 15 minutes before serving.
12. If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.

Reviews

[OCMom1]

This turned out really well and wasn't time consuming to put together. I used the sausage and couldn't find shredded italian cheese mix, so it was all mozzerella and parmessan cheeses. I think the flavor would just improve with getting more cheese mix in there. I did the 4 layers in my pan and it would probably be a 12 servings not 16. This is actually a good base recipe to start personalizing with more vegies which is what I'll try next time. Definitely a keeper.