It’s all in how you layer it! A meat lasagna made with jarred sauce and oven ready noodles that helps to get it on your table in no time.
12 oven-ready lasagna noodles
2 cups ricotta cheese
2 eggs, beaten
4 teaspoons Italian seasoning
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/4 pound Italian pork sausage
3/4 pound ground beef
24 ounces jarred pasta sauce
1 cup water
1 pound mozzarella cheese, grated
1/2 cup parmesan cheese, grated
Preheat oven to 375 degrees.
Soak oven-ready lasagna noodles covered with hot water layered in a shallow 9 x 13 casserole dish for 20 minutes.
Meanwhile, combine ricotta cheese, eggs, Italian seasoning, salt, and pepper into a medium bowl, stir to combine and set aside.
Brown the ground meats in a large dutch oven then add pasta sauce and water stirring to heat through, set aside.
Spray a deep dish 9 x 13 casserole dish with a non-stick cooking spray.
Layer 1/4 of sauce (a little more than 1 cup) into the bottom of the deep dish casserole, then a third of the noodles, half of the filling, another fourth of the sauce, half of the mozzarella cheese, another third of the noodles, remaining half of the filling, a fourth of the sauce, remaining half of mozzarella cheese,remaining third of the noodles, and remaining fourth of the sauce.
Sprinkle top with parmesan cheese.
Bake at 375 degrees for 50 minutes tightly covered with heavy aluminum foil then remove foil and bake for another 10 minutes.
Let it rest some before slicing and serving.
Place lasagna dish on a cookie sheet while baking to catch any drippings to help keep your oven clean.
This recipe is on the less saucy side so you may want to add a little more pasta sauce for your taste.
Keywords: Easy Lasagna