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 casing, remove casing)
- 1 whole onion chopped
- 2 tablespoons 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 tablespoons Italian seasoning
- 28 oz. Shredded Mozarella cheese
- 1/2 cup shredded Parmesan
- 9 lasagna noodles - cooked according to directions, al dente.
- Sautee the onions in the olive oil until translucent. Add the ground beef and Italian sausage. Brown meat chopping to make small crumbles; drain and add the Ragu sauces.
- Prepare the lasagna noodles according to directions for al dente.
- In a medium bowl, combine the Ricotta cheese, eggs and italian seasonings.
- Prepare and grease a 13x9 inch dish, making sure it is pretty deep - about 3 to 4 inches.
- Preheat the oven to 350 degrees.
- Begin the layering by applying a thin layer of sauce to the bottom of the dish. Top this with three cooked lasagna noodles. Spoon the meat sauce over the noodles. Spoon the Ricotta mixture on top the meat sauce, and sprinkle over a layer of the shredded mozzarella cheese. Repeat these steps finishing with a total of three layers. The last layer of Mozarella should be the thickest; add the Parmesan cheese to this last layer. To protect the oven from potential boil overs, place the baking dish on a large cookie sheet and put into the oven to bake until the cheese has lightly browned. Serve with salad and garlic bread. Enjoy!