Ingredients:
1/2 lb lean ground beef (optional) or 1/2 lb turkey sausage, with casing removed (optional)
1 large onions, diced
2 garlic cloves, minced
2 (15 ounce) cans tomato sauce
2 cups sliced mushrooms (optional)
1 cup tomato juice or 1 cup water
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 (15 ounce) containers ricotta cheese
1 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces mueller’s lasagna noodles, uncooked ( 9-10 noodles)
2 cups shredded mozzarella cheese, divided ( I always use closer to 4 cups)
1 cup grated parmesan cheese, divided
Directions:
In large skillet over medium-high heat cook meat, stirring, until lightly browned.
Add onion and garlic; cook 3 minutes.
Stir in tomato sauce, mushrooms, tomato juice and basil.
Bring to a boil; reduce heat and simmer 5 minutes.
In a small bowl, combine ricotta, egg, salt and pepper.
Spoon 1-1/2 cups sauce into 13x9x2″ baking dish.
Top with half the uncooked lasagne, all the ricotta mixture, 1 cup mozzarella, 1/2 cup Parmesan cheese, 1-1/2 cups sauce, then remaining lasagne.
Top with remaining sauce, mozzarella and Parmesan.
Cover tightly with foil.
Bake in 350 degree oven for 45 minutes.
Remove foil and bake 15 minutes longer or until lightly browned.
Let stand 15 minutes before serving.
TO USE PREPARED SAUCE: In steps 2 and 3, omit onion, garlic, tomato sauce and basil. Add 1 (30 ounces) jar prepared spaghetti sauce with the mushrooms and tomato juice to browned meat. Complete as directed.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.