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Categories:
lasagna noodles ground round ground sausage onion garlic red pepper mushrooms spaghetti sauce egg Ricotta cheese Parmesan cheese parsley flakes Italian seasoning Italian cheese fresh ground pepper kosher salt
Viewed: 30 - Published at: 4 years agoIngredients
- 5 lasagna noodles (I used 6 and did not use the trimmed pieces)
- 14 lb ground round
- 14 lb ground sausage
- 14 cup chopped onion
- 1 12 teaspoons minced garlic
- 12 teaspoon crushed red pepper flakes
- 1 (4 ounce) can sliced mushrooms, drained
- 1 12 cups spaghetti sauce
- 1 egg, slightly beaten
- 34 cup ricotta cheese
- 2 tablespoons grated parmesan cheese
- 2 teaspoons parsley flakes
- 1 12 teaspoons italian seasoning
- 1 14 cups shredded Italian cheese blend
- fresh ground pepper
- kosher salt
Method
- Preheat oven to 350 degrees.
- Grease a loaf pan (8 or 9 inch).
- Cook noodles according to package directions.
- While noodles are cooking, brown beef, onions, garlic and red pepper flakes over medium heat.
- Drain grease from pan.
- Stir in mushrooms and spaghetti sauce.
- Salt and pepper to taste.
- Simmer over low heat for 5 minutes, stirring occasionally.
- In a small bowl combine egg, ricotta cheese, Parmesan cheese, parsley, and Italian seasoning until well blended.
- Pepper to taste.
- Spread 1/4 cup of meat mixture in prepared loaf pan.
- Trim noodles to fit pan (I just used 6 noodles and did not use trimmed pieces).
- Place two noodles over sauce.
- Layer with 1/3 of cheese mixture.
- Layer with 1/3 of remaining sauce.
- Layer with 1/3 of Italian Blend Cheese.
- Repeat layers twice, using noodles trimmings for one noodle.
- Bake uncovered for 30 minutes or until heated through and cheese is melted.
- Let stand for 5 minutes before cutting.
