Meaty Lasagna
No ricotta cheese! We don't like ricotta cheese but we do love a hearty meaty, cheesy lasagna.
Meaty Lasagna
No ricotta cheese! We don't like ricotta cheese but we do love a hearty meaty, cheesy lasagna.
Cooking Instructions
- 1
Brown the meat. I brown each pound separately adding a tablespoon of Italian seasoning each batch.
- 2
In a large pot mix all the browned meat with the jars of spaghetti sauce. Add Italian seasoning and sugar too taste. Bring to a simmer.
- 3
While you are browning the meat bring a large stockpot of water to a boil. Add salt to taste and 2 tablespoons olive oil to help reduce sticking.
- 4
Sauce should be simmering and water boiling. When water reaches a boil add pasta sheets one sheet at a time. Continue boiling for 10 minutes. When you add the pasta to the water turn off heat on sauce.
- 5
When pasta is finished cooking drain and immediately rinse with cold water.
- 6
In a large casserole dish ladle approximately 1 1/2 cups into the bottom. Spread all over.
- 7
Next lay out 4 lasagna noodles.
- 8
Spread another 1 1/2 - 2 cups of sauce over noodles. Then evenly spread 2 cups of shredding cheese.
- 9
Continue that order...noodles/sauce/cheese for 4 layers. I press down on the noodles as I place them.
- 10
Cover and bake at 350F for 50 minutes. Remove cover and finish baking for 10 minutes.
- 11
Remove from oven and let rest for 10-15 minutes before serving.
- 12
This is a thick dense lasagna that cuts into perfect pieces. A small piece goes a long way.
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