Here's the recipe for my "standby" lasagna -- basic, hearty, quick to put together.
1 lb. ground beef
1/2 lb. spicy Italian sausage (bulk sausage)
1/2 yellow onion, diced
1 clove garlic, minced
1 26-oz jar spaghetti sauce
1/2 to 1 lb sliced mushrooms, sauteed
8 oz. frozen chopped spinach, thawed & drained
1-3/4 c. ricotta cheese
1 egg slightly beaten
several (depending on your taste) fresh basil leaves, chopped (or 1/2 tsp dried)
several fresh oregano leaves (or 1/2 tsp dried)
handful Italian parsley, chopped
9-12 pieces oven ready lasagna noodles, uncooked
16 oz. (4 c.) mozzarella, shredded
1/4 c. grated Parmesan cheese
Salt & pepper
Heat oven to 350 degrees.
Saute mushrooms. Set aside.
Saute onion, garlic; add ground beef. Cook until browned, drain. Cook Italian sausage, drain if needed. Add onion and ground beef to sausage.
Stir in spaghetti sauce, spinach, and mushrooms.
In a small bowl, stir together ricotta cheese, egg, basil, oregano, parsley.
In a 13x9x2 baking dish, spread 3/4 cup meat sauce.
Place 3 pieces of uncooked lasagna crosswise over sauce.
Spread about 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 cheese.
Repeat above steps two more times.
Top with remaining 3 pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle with remaining mozzarella and Parmesan cheese.
Cover with foil. Bake 30 minutes, remove foil. Bake 10-15 minutes more or until hot and bubbly.
Let stand 10 minutes before cutting.
Makes 10 to 12 servings
