The Communal Pantry
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The Communal Pantry
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Lasagna

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By Kris Legg

A hearty layered lasagna with a rich sausage and beef meat sauce made from Prego, a thin ricotta-mozzarella filling, and a blend of freshly grated Parmesan and Asiago cheeses.

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Lasagna

Ingredients

  • 1 3/4 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 3/4 cup freshly grated Parmesan–Asiago cheese blend
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 6–7 cloves garlic, minced
  • 1 lb Italian sausage
  • 1 lb ground beef
  • 3–4 cups Prego marinara sauce (to desired consistency)
  • 1 teaspoon ground oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • Salt and pepper to taste
  • 1 Parmesan rind
  • 16 lasagna noodles
  • Asiago cheese, grated (for sprinkling between layers)
  • Additional mozzarella cheese for topping

Instructions

  1. In a bowl combine ricotta, mozzarella, Parmesan–Asiago blend, egg, Italian seasoning, salt, and pepper. Mix well and set aside.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and sweat until softened.
  3. Add garlic and cook until fragrant.
  4. Add Italian sausage and ground beef and cook until browned, breaking the meat into small pieces.
  5. Stir in 3–4 cups of Prego marinara sauce until the sauce reaches your preferred thickness.
  6. Season with oregano, thyme, sage, salt, and pepper. Add the Parmesan rind.
  7. Simmer gently for about 1 hour, stirring occasionally. Remove the rind before assembling.
  8. Cook lasagna noodles in salted boiling water according to package directions until al dente. Drain and cool.
  9. Preheat oven to 375°F.
  10. Spread a layer of meat sauce on the bottom of a 9×13 baking dish.
  11. Add a layer of lasagna noodles.
  12. Spread a thin layer of the ricotta mixture over the noodles.
  13. Add a layer of meat sauce and sprinkle a little grated Asiago over the sauce.
  14. Repeat layers until you have 4 layers of noodles (16 noodles total), keeping the ricotta layers thin.
  15. Finish the top with meat sauce and the remaining ricotta mixture.
  16. Cover with foil and bake for 40 minutes.
  17. Remove foil and bake 10 more minutes.
  18. Broil for about 5 minutes, watching closely so the top browns but does not burn.
  19. Remove from oven and let rest 15 minutes before serving.