Lasagna

Notes

I really like my lasagna.

• I am a terrible person and use the instant/no boil/pre-boiled lasagna noodles. They are just so stinking convenient.
• This is a great dish to make on a day you are making Marinara Sauce. You use the sauce that you need in this dish, then you can freeze the rest.
• I use this 8½" x 11" x 3" ceramic pan/pot with rounded corners and ribbing to cook lasagna. Rounded corners mean no hot corners when baking, which means no dry corners in your lasagna. Sure, it means your lasagna noodles aren't going to fit perfectly but I just break off their corners (and toss the breakings back in the dish) and nobody ever notices.
• Save some $$ and shred your own cheese.
• This is a pretty hearty dish. I can't have salad with it because even a small slice fills me up.

Ingredients

• 1# ground beef
• 1# Italian sausage
• Marinara sauce
• 15oz ricotta cheese (I like whole milk)
• 16oz Mozzarella cheese (Whole milk here, too), shredded
• 2 eggs
• Lasagna noodles

Directions

1. Pre-heat the oven to 350°.
2. Cook the ground beef and Italian sausage together, breaking them up.
3. Add just enough marinara sauce to coat the meat well. You don't want the mixture to be soupy. You can simmer for a bit or not, because they are going to simmer when baking. I almost always simmer for a little bit.
4. Combine the ricotta, shredded mozzarella, and eggs. By hand. It's fun.
5. Spray your cooking pan with non-stick spray.
6. Divide (mentally or by drawing lines in their containers) the meat mixture and cheese mixture into thirds.
7. Assemble your lasagna (you may need to adjust the # of layers to your pan's size):
   1. Meat layer
   2. Noodle layer
   3. Cheese layer
   4. Noodle layer
   5. Meat
   6. Noodle
   7. Cheese
   8. Noodle
   9. Meat
   10. Cheese on top (that's right, no noodle layer here)
8. Bake for 60 minutes.