Mahgahsagna - Lasagna
- 72 oz pasta sauce (='s 3 jarsPrego Three Cheese)
- 4 cups mozzarella (='s 2 bags shredded)
- 4 oz parmigiano (='s 1 cup)
- 18 oz lasagna noodles (='s 2 boxes, no boil)
- 1 lb cottage cheese
- 30 oz ricotta cheese
- 4 oz eggs (='s 2 eggs)
- 2 lb ground beef
- 1 pound italian sausage (ground, you may have to buy links and take casing off.)
- 1 deep pan
Let's Do It!!!
- Yer gonna to need bigger stuff to make this one than just a large bowl. More like a salad bowl…
- In a big medium heat pan drop in the ground beef and italian sausage, and. Dash of salt. No “italian spices”. The sausage does enough.
- Cook until brown and put in large strainer in sink to drain fat.
- Preheat oven to 350
- Whisk up the eggs like you're making breakfast.
- In a large bowl drop in ricotta, cottage cheese, and eggs. Mix with large spoon as good as you can.
- Put the drained meat in a bowl with one jar of Prego. Mix well
- Cover bottom of pan with sauce.
- Add layer of noodles.
- Add meat mixture.
- Add about 2 cups of mozzarella. (cover meat mixture pretty good).
- Add another layer of noodles.
- Add some sauce to cover noodles.
- Add ricotta cheese mixtures.
- Add last layer of noodles.
- Add last layer of sauce. (should have run out).
- Add rest of mozzarella and the parmigiano.
- Bake at 350 covered with aluminum foil for 45 minutes.
- Pull aluminum foil and bake for 15 more minutes uncovered.
- Pull and let cool.
- To me the best lasagna is the next day.
- You want to cut it when it is pretty cool if eating that moment. This will let stuff set and make it easier to cut and serve.
- Mangia Mangia!!!
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