Lasagna is delicious. Yes, it is a bit of work to put together, but it is worth it in the end.
My obstacle in making lasagna is that C.J. does not care for ricotta or cottage cheese and he doesn’t like a ton of sauce on his foods.
I finally decided to try to tackle a lasagna that we would both enjoy. I decided to make a meat sauce that was more meat than sauce, using Italian sausage to really make the lasagna fantastic. The Italian sausage really was one of the stars of this dish.
As far as the cheese, I made a mixture of ricotta and shredded parmesan that was 70% parmesan and 30% ricotta.
The lasagna smelled absolutely amazing while in the oven and it tasted even better. C.J. gave it his seal of approval, had seconds, and even ate leftovers the next day for lunch. C.J. does not typically eat/like leftovers…so this was a huge triumph in my book.
- 3/4 cup ricotta cheese
- 2 tablespoons fresh chopped basil
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh flat-leaf parsley leaves
- 1 tablespoon finely chopped fresh oregano
- 5 garlic cloves, minced and divided
- 16 oz Italian sausage
- 1/2 teaspoon freshly ground black pepper
- 1 (25-ounce) jar marinara sauce
- 6 lasagna noodles, cooked
- 2 cups Parmigiano-Reggiano cheese, shredded
- 3/4 cup shredded cheddar cheese
- Preheat oven to 375°.
- Combine ricotta, 1 cup parmesan cheese, and basil.
- Place Italian sausage in a large nonstick skillet over medium-high heat; sprinkle with garlic cloves. Cook until sausage is browned, stirring to crumble; drain. Return sausage mixture to pan; stir in marinara sauce and oregano, and remove from heat.
- Spread 1/2 cup meat sauce in bottom of a 9 x 13 casserole dish.
- Top with three noodles.
- Top with 1/2 ricotta mixture.
- Top with meat sauce.
- Top with noodles.
- Top with remaining ricotta mixture.
- Sprinkle evenly with remaining shredded cheeses.
- Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake for an additional 10 minutes or until bubbly.
- Sprinkle with parsley.