1 lb loose sausage
(or 1 lb lean ground beef seasoned to taste with sage, Italian seasoning, and pressed or powdered garlic)
2 T olive oil
1/2 of a medium onion, diced
3 c shredded mozzarella cheese
1/2 c shredded Parmesan cheese
2 jars marinara sauce
1 box lasagne noodles
2 cups fresh baby spinach, optional
1/2 c red wine, optional
Boil lasagne noodles according to package directions. When they are al dente, drain and rinse with cool water (helps them to not stick together) and lay them out on an oiled baking sheet.
Meanwhile, saute diced onion in olive oil until it softens and begins to become translucent. Add the sausage or seasoned ground beef and cook until no longer pink. Drain if necessary. Deglaze the pan with the red wine if you care to use it. Add 1 and 1/3 jar of marinara sauce to the pan and heat through.
Oil (you may use cooking spray) a 9×13″ baking pan. (I use a glass pan because I prefer not to cook tomato based foods in metal cookware.) Pour 1/3 jar of the reserved plain sauce in the bottom of the pan.
Begin to layer the ingredients. Doesn’t have to be perfect, but aim for at least three layers of noodles. In my lasagne I layered in this order:
1. Plain sauce – 1/3 jar
2. 5 noodles
3. 1/2 of the meat sauce
5. Cheeses – 1 c mozzarella and 1/4 c parmesan
6. Repeat 2 – 5
7. 5 more noodles
8. The final 1/3 of the remaining plain sauce
check out those stripes!
Cover with foil and bake at 375 ℉ for 20 minutes.
Remove foil, sprinkle with 1 c shredded mozzarella, cover and bake another 10 min.
Remove from oven and let rest 10 min before slicing.
This recipe and pictures were submitted by @StacieMakeDo – stayseemakedo
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