Ingredients
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1/2 lb lean ground beef or 1/2 lb turkey sausage, with casing removed
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1 large onion, diced
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2 garlic cloves, minced
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2 (15 ounce) cans tomato sauce
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2 cups sliced mushrooms
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1 cup tomato juice or 1 cup water
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1/4 cup chopped fresh basil or 1 teaspoon dried basil
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1 (15 ounce) container ricotta cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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8 ounces mueller's lasagna noodles, uncooked (9-10 noodles)
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2 cups shredded mozzarella cheese, divided (I always use closer to 4 cups)
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1 cup grated parmesan cheese, divided
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1 egg
Instructions
- In large skillet over medium-high heat cook meat, stirring, until lightly browned.
- Add onion and garlic; cook 3 minutes.
- Stir in tomato sauce, mushrooms, tomato juice and basil.
- Bring to a boil; reduce heat and simmer 5 minutes.
- In a small bowl, combine ricotta, egg, salt and pepper.
- Spoon 1-1/2 cups sauce into 13x9x2" baking dish.
- Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
- Top with remaining sauce, mozzarella and Parmesan.
- Cover tightly with foil.
- Bake in 350 degree oven for 45 minutes.
- Remove foil and bake 15 minutes longer or until lightly browned.
- Let stand 15 minutes before serving.
- TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.