Lasagna

1 pkg. oven-ready lasagna noodles
1 lg. jar Prego pasta sauce
2 cloves garlic, pressed
1 lb. Italian sausage
1 lb. ground beef
1 pkg. sliced fresh mushrooms
1 16-oz. container ricotta cheese
1 egg
2 pkgs. Italian blend shredded cheese
additional seasonings, per your taste
(*I add onion flakes, Italian seasoning, and brown sugar.)

Remove sausage from casings and put into a large skillet with ground beef. Brown well and drain.

In large saucepan, heat pasta sauce, garlic, seasonings, mushrooms, and meat. Simmer 10-15 minutes.

In small bowl, mix ricotta cheese and egg.

Preheat oven to 400 degrees. In 9×13 baking dish, put a layer of sauce and a layer of pasta. Spread the ricotta cheese mixture over the pasta, then top with shredded cheese. Repeat layers two more times, ending with cheese.

Cover with a double layer of foil and bake 45 minutes. Remove foil and bake additional 5-10 minutes. Let stand 10 minutes, then serve.

Serves 12.

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One thought on “Lasagna

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