This is for my children.
Lasagna is one of their favorite dishes and I haven’t made it in quite a while. I had gotten into a routine. Especially for Sunday’s dinner.
Does that happen to you?
I usually prepare Sunday’s dinner ahead of time so that when we come home from church, we can sit down and enjoy a lovely dinner and each other’s company. I was rotating Roast Chicken, Roast Beef, Pork Roast…knowing Darling Daughter was going to be home and Lasagna was one of her favorite dishes…I decided to surprise her.
And I did!
She shared when she came down early Sunday morning, observing me preparing the Lasagna, that she had wanted Lasagna and was planning to make it later this week.
This recipe is for my children.
It is quick, easy and hearty, just like they like it.
1 1/2 lb ground chuck
1 1/2 lb italian sausage (if in casings remove casing)
1 whole onion chopped
2 tbsp olive oil
1/2 jar (12 oz)Ragu Robusto Sauteed Onion and Garlic
1/2 jar (12 oz) Ragu Robusto Parmesan and Romano
1 32 oz. container Polly O Whole Milk Ricotta Cheese
2 extra large eggs
2 tbsp Italian seasoning
28 oz shredded Mozarella Cheese
1/2 cup shredded Parmesan cheese
9 lasagna noodles – cooked according to al dente directions
- Sautee the onions in the olive oil until translucent; add the ground beef and the italian sausage (removed from the casings). Brown the meat chopping at it to make it small crumbles; drain and add the Ragu sauces.
- Prepare the Lasagna noodles according to directions (to al dente)
- In a medium bowl, combine well the Ricotta Cheese, the eggs, and Italian seasonings.
- Prepare and grease the 13 x 9 baking dish (make sure it is pretty deep about 3 to 4 inches) and preheat oven to 350°
- begin layering by applying a thin layer of the sauce to the baking dish. Top this with three Lasagna noodles. Spoon over noodles meat sauce; top with dollups of Rocotta mixture and sprinkle over a layer of shredded Mozarella cheese. Repeat this step from the noodles to make a total of three layers. You will use all of the sauce and Ricotta mixture. The top layer of Mozarella should be the thickest and add the Parmesan cheese to this layer. Put baking dish on a baking sheet – in case the mixture boils over.
- Bake until the cheese has browned (in my pictures they’re lightly browned. After church I put it back in the oven to warm and to brown slightly more.
Serve this with salad and garlic bread. Enjoy!