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.
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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
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