Classic Lasagna

I asked Marc if he had any special requests for dinner and he blurted out “Lasagna!” before I had finished my sentence.  Talk about a delicious comfort food!  I used a recipe from the Bride & Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford.  This recipe is awesome.  It is titled “Classic Lasagna” and they don’t mess around with that name.  No fancy smancy alterations- just good old meat lasagna.  I did choose to make my own marinara sauce, because I think it tastes so much better than the stuff from the jar.  I realized tonight when I was making this that I don’t have a lasagna pan yet, so I had to improvise with a 8×8 glass Pyrex dish.  But it was not deep enough for me to finish all three layers of noodles.  After tasting this recipe, I know that I will be making it a lot in years to come so a lasagna pan officially goes on my wish list.  (Family members if you are reading… I just gave away the best Christmas present tip off ever!)

Classic Lasagna Recipe

Preheat the oven to 375° F. Lightly spray a 9 x 13 baking dish with vegetable oil cooking spray. Combine in a large saute pan over medium high heat:

8 oz ground beef
8 oz Italian sausage links, removed from casings and crumbled

Season with:

1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper

Cook until the meat is lightly browned, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a medium bowl. Add and combine with meat:

6 cups marinara sauce

Set meat sauce aside. Mix together in a medium bowl:

8 oz ricotta cheese
8oz cream cheese at room temperature
1/4 tsp. freshly ground pepper

Cover the bottom of the prepared baking dish with 1 cup of the meat sauce. Arrange a single layer on top of the sauce:

uncooked no boil lasagna noodles

Spread 1 1/2 cups of the meat sauce evenly on top. Add half of the cheese mixture by spoonfuls evenly over the meat sauce, then scatter fresh basil leaves on top. Top iwth a layer of lasagna noodles, 1 1/2 cups of the meat sauce, the remaining cheese mixture, and more fresh basil leaves. Top with a layer of lasagna noodles, 1 1/2 cups of the meat sauce, and a final layer of lasagna noodles. Spread the remaining meat sauce over the top, and sprinkle with  2 cups shredded mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake until the cheese is bubbly and golden brown, 10 to 15 minutes more. Let stand for 15 minutes before serving.

Advertisements

4 thoughts on “Classic Lasagna

  1. I haven’t tried it with cream cheese in the ricotta mixture before–I bet it makes it super creamy! I’ll have to add it next time. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s