Mahgahsagna - Lasagna
This is a less complicated lasagna that’s a little pricey but makes a lot. This is one of my 1st recipes when I moved out of Mama’s house and had, had enough of fast food. Used one of those large tin disposable pans with about 4 inch high walls. A Pyrex would work, but you're going to likely need two. Keep reading
Not much work on this one except paying attention to the timer. Note this is two pieces stacked for Instagram. One piece is more than enough (even for me), and my pan netted 30 pieces at 2 ½ - 3 inches high. If you were to use a smaller pan than I expect the finished lasagna to be higher. I’m trying to write this after eating that.
Servings 10
Calories 1013kcal
Ingredients
Parts
- 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
Instructions
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!!!
© Texas Butter®
➕ Nutrition
Nutrition Facts
Mahgahsagna - Lasagna
Amount Per Serving (355 g)
Calories 1013
Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 28g175%
Cholesterol 235mg78%
Sodium 2180mg95%
Potassium 1345mg38%
Carbohydrates 54g18%
Fiber 4g17%
Sugar 12g13%
Protein 61g122%
Vitamin A 1780IU36%
Vitamin C 15.2mg18%
Calcium 642mg64%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.
➕ Last 12 Recipes
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
Lasagna: a dish that is both delicious and controversial. Some people love it, while others despise it. But regardless of your feelings towards this Italian masterpiece, there’s no denying that it’s a funny food.
First of all, there’s the pronunciation. Is it “la-SAH-nyah” or “la-ZAH-nyah”? Nobody can seem to agree on this, and it often leads to heated debates in the kitchen. “No, no, no! It’s pronounced ‘la-SAH-nyah’!” “Are you kidding me? It’s definitely ‘la-ZAH-nyah’!” And so the argument goes on, with no resolution in sight.
Then there’s the sheer size of lasagna. It’s like a giant, overstuffed sandwich, but with pasta instead of bread. It’s so big that it barely fits in the pan, and it takes forever to cook. You have to constantly check on it, poking and prodding the layers to make sure they’re not sticking together. And even when it’s done, it takes up so much space in the fridge that you can’t store anything else in there.
But perhaps the funniest thing about lasagna is the fact that it’s completely irrational. Why would anyone put all that cheese and sauce and pasta in one dish? It’s like a culinary Frankenstein’s monster, cobbled together from various ingredients that should never have been combined. And yet, despite its absurdity, it somehow works. Lasagna is a testament to the fact that sometimes, the craziest ideas can be the best.
So next time you’re feeling down, just remember: there’s always lasagna. It may be ridiculous, but it’s also delicious and guaranteed to bring a smile to your face. And that’s something we could all use a little more of in this crazy world.
HISTORY OF LASAGNA
Lasagna is a dish that has a long and storied history, dating back to ancient Rome. The word “lasagna” itself comes from the Greek word “lasagnum,” which means “chamber pot.” This may seem strange, but it’s actually because the original lasagna was cooked in a pot, similar to a modern casserole dish.
The first recorded recipe for lasagna can be found in the book “Apicius,” which was a collection of Roman recipes compiled in the 1st century AD. This recipe called for layers of pasta, cheese, and sauce, much like the lasagna we know today.
Over the centuries, lasagna has evolved and changed, with different regions of Italy putting their own spin on the dish. In the southern region of Naples, for example, lasagna is often made with a tomato-based sauce, while in the northern region of Emilia-Romagna, it is typically made with a meat-based sauce.
Lasagna has also gained popularity around the world, with variations of the dish being found in many different countries. In the United States, for example, lasagna is often made with a variety of vegetables, such as zucchini, bell peppers, and mushrooms, in addition to the traditional cheese and sauce.
No matter how it’s made, lasagna remains a beloved dish that is enjoyed by people all over the world. So next time you tuck into a steaming hot slice of lasagna, take a moment to appreciate the rich history and cultural significance of this delicious food.
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