Make Ahead Lasagna Monday, June 4, 2012


1 lb lean ground beef
1 lb bulk Italian sausage (I prefer hot for this)
1 15 oz can pizza sauce
1 14 oz jar marinara sauce
2 eggs, lightly beaten
1 15 oz carton ricotta cheese
½ cup grated Parmesan cheese
1 TBSP dried parsley flakes
½ tsp pepper
12 no cook lasagna noodles
4 cups (16 oz) part-skim mozzarella cheese, shredded


In a large skillet, cook beef and sausage over medium heat until it is no longer pink. Drain. Stir in pizza and marinara sauces. In a bowl, combine eggs, ricotta, Parmesan, parsley, and pepper. Spread 1 cup meat sauce in a greased 9x13 inch baking dish. Layer with four noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella. Repeat layers tipping the remaining noodles, meat sauce and mozzarella. Cover and refrigerate for 8 hours or overnight. Remove from frig 30 minutes before baking. Bake, covered, at 375 deg for 45 minutes. Uncover, bake 10 to 15 minutes longer or until cheese is melted. Let laagna stand for 10 minutes before serving.


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