Mike made his first ever lasagna for Christmas. It was a veggie lasagna with alfredo sauce and it was delicious. It put him on a lasagna kick so for his mom's birthday he made a meat lasagna to have for lunch with the family. It's an easy dish to whip up and it serves a big group of people. It was a big hit with the family and everyone wanted to know what was in it.
Mike wanted to make an easier lasagna this time so he tried the no boil noodles this time. We just bought the store brand since it was the least expensive. I thought they tasted good but they were softer than a normal noodle that's been boiled. The family all liked it but Mike felt like the boiled noodles tasted better. It did make the lasagna building process much quicker.
1 box of lasagna noodles- your choice of boil or no boil
16 oz ricotta cheese
1 pound ground beef
1 roll of sausage (like Bob Evans) in your flavor choice- we used the hot kind
1 package frozen spinach
2 jars marinara sauce (you may not use all of it but one jar isn't enough)
1 cup shredded mozzarella
1/2 cup Parmesan cheese
1 tablespoon dried Italian seasoning herbs or half oregano and half thyme
If you want to boil the noodles then do this first.
Brown the sausage and ground beef in a skillet and drain excess fat. Heat the frozen spinach per the package directions.
Mix the beef, sausage, ricotta cheese and spinach in a large bowl.
Using a 9 x 13 casserole pan start by spraying the pan with cooking spray to prevent the lasagna from sticking. Place a layer of sauce on the bottom then layer the noodles across the width of the pan. We used four noodles. Then layer the ricotta mixture. Repeat with sauce, noodles and ricotta.
The final layer should be noodles and sauce. Sprinkle the dried herbs on top.
Bake in the oven, covered, at 350 for about 45 minutes or until the sauce is bubbly. Add a layer of mozzarella and Parmesan cheese. Bake for 10 more minutes.