Deep Dish Lasagna

Most everyone has a favorite lasagna recipe; me, I have many ;0
This is my go-to recipe when I am looking for a traditional, deep dish chock full of flavor lasagna.  It comes together fairly quickly; can be made well ahead of time; and leftovers freeze and reheat well.  What more could you ask for!

"Chock full of fabulous flavor ~ tastes as good as it looks!"

Lasagna noodles (15)
1 pound ground sausage, hot, mild or sweet Italian
2 medium onions, coarsely chopped
4 garlic cloves, chopped
1-1 1/2 lb. fresh mushrooms, sliced
8-10 Roma tomatoes, cored and coarsely chopped
24 oz. pasta sauce
1 Tbs. oregano
3 eggs
16 oz. ricotta cheese
16 oz. cottage cheese
3 cups mozzarella, shredded
1/3 cup fresh parsley, chopped
Sea salt and pepper

Preheat oven to 350 degrees F

1.     Cook pasta according to package directions.  Drain and refill pot with cold water.  Set aside.

2.     In a large skillet, cook meat until almost done.  Drain off most of the oil and return pan to heat.

3.     Add onions and sauté until they are softened; about 8 minutes.

4.     Add garlic and sauté for a minute more.

5.     Add mushrooms, tomatoes, oregano, salt and pepper; stir and sauté for 2-3 minutes.  Remove from heat and set aside.

6.     In a mixing bowl, scramble the egg.  Add ricotta, cottage cheese, parsley and a touch of pepper; stir to mix well.

7.     Spoon a little sauce on the bottom of a glass baking dish (8 1/2 x 11”).  Lay three lasagna noodles side by side to cover the bottom of the dish.  Repeat with another layer (this will form a solid base when you serve the lasagna.)

8.     Spoon 1/3 of the meat mixture over the noodles.

9.     Spoon 1/3 of the cheese mixture over the meat mixture.

10.  Top with a layer of lasagna noodles.

11.  Repeat two times.

12.  Sprinkle the remaining 2 cups of mozzarella cheese over the top of the casserole.

13.  Spray a piece of aluminum foil with non-stick cooking spray and cover the casserole.

14.  Bake for 30 minutes; uncover and bake for an additional 15-20 minutes or until cheese is bubbling and slightly browned.

15.  Remove from oven and let set for 10 minutes.

16.  Serve and enjoy!


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