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Big Lasagna




Source of Recipe


Former co-worker


List of Ingredients




1 lb mild Italian sausage
1 lb 80/20 ground beef
2-3 boxes ready-bake lasagna noodles
1-2 cans/jars spaghetti sauce
1-2 cans/jars Alfredo sauce
1 lg can sliced mushrooms
1 small pkg frozen, chopped spinach
1 small container Ricotta cheese
1 egg
4-6 c shredded mozzarella cheese
Garlic salt
Onion salt
Pepper


Recipe



For this particular lasagna dish you will most likely want a deeper baking pan.

Begin by browning both sausage and ground beef separately; drain well. Mix completely and set aside.

Thaw spinach and hand-squeeze as much water from spinach as possible. Mix spinach, ricotta cheese, and egg to a smooth consistency. Add garlic salt, onion salt, pepper and whatever other spices you might like, to taste. Leave cheese at room temperature as this makes it easier to layer into lasagna.

Combine spaghetti and Alfredo sauces. Pour an even layer of spaghetti sauce into bottom of baking dish. Place a layer of noodles onto sauce.

(At this point, you can make as many or as few layers as you want. Also, don't scrimp on your sauces, since the pasta you are using is dry and will absorb moisture while baking.)

Once you've completed construction of your lasagna, cover with aluminum foil and place into a 350° oven for 45 minutes; remove foil and continue to bake for an additional 10 minutes, until top is lightly browned and crispy.

Let lasagna cool for 15-20 minutes before slicing.