- 1 pound ground beef
- 1 pound Italian sausage
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon paprika
- ½ teaspoon garlic salt
- 2-6 oz cans tomato paste
- 2-15 oz cans low sodium diced tomatoes
- 1 cup water
- 1-8 oz pkg lasagna noodles, boiled and drained
- ¾-pound mozzarella, shredded
- 2 cup ricotta cheese
- ½ cup Parmesan cheese
- Brown meat and drain.
- Add seasonings, water, tomato paste and diced tomatoes to meat.
- Simmer 30 minutes to 1 hour.
- Spray a large casserole dish (12x9) with non-cook spray.
- Add 1 spoonful or ½ cup tomato mixture in bottom of dish.
- Layer: noodles, ⅓ meat, ⅓ mozzarella, next layer: noodles, all ricotta cheese, next layer: noodles, ⅓ meat, ⅓ mozzarella, next layer: noodles, remaining meat and mozzarella.
- Sprinkle ½ cup parmesan cheese over last layer of mozzarella.
- Bake 350 degrees 30 minutes. Let sit 10 minutes before cutting.
Source: Call Me PMC
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