Recipe courtesy of Elizabeth Alston

Two Lasagnas

  • Level: Easy
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Ingredients

2 packages (8 ounce each) oven-ready lasagne pasta (no boiling required)

1 pound sweet Italian sausage (pork or turkey), removed from skin

1 pound lean ground beef or turkey

ITALIAN-STYLE

3 cups (about 28 ounce jar) spaghetti sauce

1 cup (8 ounce can) tomato sauce

1 egg

1 container (15 ounce) ricotta cheese

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

4 cups (16 ounce) shredded mozzarella cheese

TEX-MEX STYLE

3 cups enchilada sauce

1 cup salsa

3 cups frozen corn kernels

4 cups (16 ounce) shredded Jack cheese

Directions

  1. Soak 12 pieces of pasta from package in shallow pan for 5 to 10 minutes. Pour off water. Meanwhile, brown the sweet italian sausage in a large no-stick skillet over moderate heat, breaking it up with a spoon as it cooks (meat should be cooked). Move sausage to one side of skillet, tip skillet and soak up any fat with a paper towel, Stir spaghetti sauce and tomato sauce into sausage. Beat egg in a medium-size bowl. Sitr in ricotta, basil and oregano. Spreead 3/4 cup meat sauce in 13 by 9-inch baking dish. Place 3 pieces uncooked pasta over sauce..not touching sides of dish, not overlapping each other. Spread 2/3 cup ricotta mixture evenly over pasta. Spread 3/4 cup meat sauce evenly over ricotta, covering pasta completely. Sprinkle with 1 cup mozzarella. See baking directions below.
  2. Tex- Mex Style
  3. Soak 12 pieces of pasta from package in a shallow pan for 5 to 10 minutes. Pour off water.
  4. Meanwhile, brown the beef in the skillet over moderate heat, breaking it up with a spoon as it cooks (Meat should be cooked). Move meat to one side of skillet, tip skillet and soak up any fat that drains out with a paper towel. Stir enchilada sauce, salsa and corn into skillet. Spread 3/4 cup (check) in 13 by 9- inch baking dish. Place 3 pieces uncooked pasta over sauce.....not touching sides of dish nor overlapping each other. Repeat the layering with cheese and sauce two more times. Top with remaining 3 pasta pieces. Spread remaining meat suace completely over pasta. Sprinkle with remaining cheese. Cover dish with foil. Heat oven to 375 degrees Fahrenheit. Bake 30 minutes. Remove foil. Bake 10 to 15 minutes longer until hot and bubbly. Let stand 5 minutes before cutting. Makes 10 to 12 servings of lasagne. To store and bake later: prepare recipe as directed. Do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours, or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagne at 350 degrees Farhenheit about 40 minutes and frozen lasagne about 1 hour 30 minutes, removing foil during last 10 minutes of baking

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