Jefferson County Recipe of the Day: Lori’s Classic Lasagna

This recipe makes a great-tasting one-dish meal!

Lori’s Classic Lasagna


9 uncooked lasagna noodles
no-stick cooking spray
1 pound Italian pork sausage
1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 – 28 oz. can crushed tomatoes
1 – 14.5 oz. can diced tomatoes with basil, garlic and oregano, undrained
1/2 tsp ground black pepper, divided
1/4 tsp salt
2 cups ricotta cheese
1 cup shredded Romano cheese, divided
2 eggs, beaten
3 cups shredded part-skim mozzarella cheese, divided


~Preheat oven to 350°F.

~Cook lasagna noodles according to package directions. Drain and rinse with cool water.

~Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot. Add sausage and ground chuck. Cook and stir five minutes to crumble meat. Add onion and garlic to pan. Continue cooking 8 to 10 minutes.

~Drain meat mixture well. Add crushed and undrained tomatoes, 1/4 teaspoon pepper, and salt. Bring meat mixture to a boil. Reduce heat. Cook uncovered over medium-low heat 10 minutes, stirring occasionally.

~Place ricotta, 3/4 cup of the Romano cheese, eggs, and remaining pepper in medium bowl. Blend well. Set aside.
-Spray 13×9″ glass baking dish with cooking spray.

~Spread one cup meat sauce evenly over bottom of dish. Place three lasagna noodles over sauce. Top with two cups meat sauce, half of ricotta cheese mixture, and 1 cup mozzarella cheese.

~Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.

~Cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes.

~Let stand 10 minutes before serving.

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