Lasagna with Sausage and Meatballs

Name: Lasagna with Sausage and Meatballs
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 8 cup your favorite marinara sauce or homemade; 1 lb italian sausage cooked and cut into 1/4 inche rounds; 4 cup cooked sliced meatballs; 9 cooked lasagna noodles; 15 oz ricotta cheese; 4 cup shredded italian blend cheese; 1 cup grated parmesan cheese; 1 tsp italian seasoning; 1 tsp garlic powder; 1/2 tsp black pepper; 20 pepperoni slices

fenway @Fenway

This is the best lasagna we have ever had!!!

fenway @Fenway

This is the best lasagna we have ever had!!!

Saved

Ingredients

1 hour 30 mins

8 servings

8 cupyour favorite marinara sauce or homemade
1 lbitalian sausage cooked and cut into 1/4 inche rounds
4 cupcooked sliced meatballs
9cooked lasagna noodles
15 ozricotta cheese
4 cupshredded italian blend cheese
1 cupgrated parmesan cheese
1 tspitalian seasoning
1 tspgarlic powder
1/2 tspblack pepper
20pepperoni slices

Saved

Steps

1 hour 30 mins

1

In a bowl combine ricotta cheese, 21/2 cups italian blend cheese, half of parmesan cheese, pepper, italian seasoning and garlic powder blend well
2

In a 9 by13 inche deep baking pan ladle one cup of marinara sauce and spread it over bottom of pan. Apply one layer of 3 noodles lenghwise, edges may overlap.
3

Ladle a thin coat of sauce on noodles,spread 1/2 of ricotta mixture on top, in single layer add meatball and sausage slices to cover cheese
4

Add 3 more noodles, another thin layer of sauce, than remaining ricotta mixture top with remaining meatball and sausage slices
5

Top with final three lasagna noodles add sauce on top, sprinkle reserved italian blend and parmesan cheese on top. I always add a sprinkle of italian seasoning and garlic powder here but its up to you, now place pepperoni slices on top
6

Tent lasagna with foil not touching top and Bake at 375 for about 45 minutes. Allow to cool a bit for easy slicing, serve with remaing sauce and extra parmesan cheese.

Saved

Cooksnaps

Saved

fenway @Fenway

on September 17, 2013 16:12

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.