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Lazy Day Overnight Lasagna

★★★★★

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This is another long time recipe. I’ve been making this since we moved into our house. It’s the perfect recipe for cold winter nights, company, growing boys, and to satisfy a comfort food craving. When we first got married I had tried traditional lasagna recipes. It’s a lot of work! The number of times I have burnt myself on lasagna noodles alone makes it not worth it. Then I found this recipe in a good old fashioned cookbook. We fell in love and it’s the only traditional style lasagna we make now. Just remember to plan a day in advance as it sits in the refrigerator overnight. For company we often make 2 pans, one with sausage and one with ground beef.

  • 1 lb mild bulk Italian sausage or ground beef
  • 28 ounce jar spaghetti sauce
  • 1 cup water
  • 15 ounce container ricotta cheese
  • 2 tablespoons chopped fresh dried chives (or sometimes I omit depends on sauce)
  • ½ teaspoon dried oregano
  • 1 egg
  • 8 ounces uncooked lasagna noodles
  • 16 ounces mozzarella cheese, sliced shredded
  • 2 tablespoons parmesan cheese, grated
Brown sausage in large skillet over medium-high heat. Drain well. Add spaghetti sauce and water; blend well. Bring to boil. Reduce heat to low; simmer 5 minutes.
In medium bowl, combine ricotta cheese, cives, oregano and egg; mix well.
To assemble, in ungreased 13×9-inch baking dish, spread 1 ½ cups meat sauce. Top with half each of noodles, ricotta cheese mixture, and mozzarella cheese. Repeat with 1 ½ cups meat sauce and remaining noodles, ricotta cheese mixture, and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight.
Heat oven to 350º. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.

Makes 12 servings
Source : Pillsbury : The Best of Classic® Cookbook

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This entry was posted in Beef, Casserole, Pasta and tagged . Bookmark the permalink.

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