Bailey's Lasagna

Yield: 8 to 12 servings

Equipment

Lasagna pan

Ingredients

• 1 pound ground beef
• 1 pound Italian sausage
• 1 (67 ounce) jar Prego Traditional spaghetti sauce
• 12 lasagna noodles
• 14 ounces ricotta cheese
• 2 large eggs, beaten
• Salt and black pepper
• 1 cup grated mozzarella cheese or other cheese of choice
• 1/2 cup freshly-grated Parmesan cheese

Instructions

1. Heat the oven to 400 degrees F.
2. Brown ground beef and Italian sausage together until cooked through, then drain well. Combine with the spaghetti sauce. Set aside.
3. Cook lasagna noodles until al dente, according to package directions. Drain and toss with 1 tablespoon olive oil. Set aside.
4. For the filling, combine ricotta cheese and eggs. Season with salt and pepper to taste.
5. Spread a thin layer of the spaghetti sauce over the bottom of a lasagna pan.
6. Lay lasagna noodles lengthwise in the casserole dish.
7. Spoon and spread spaghetti sauce over the noodles.
8. Spoon and spread filling over the spaghetti sauce.
9. Repeat steps 6, 7 and 8 twice.
10. Sprinkle shredded mozzarella or cheese of choice over the top.
11. Bake, covered and sealed with foil (DO NOT LET THE FOIL TOUCH THE CHEESE), for 30 minutes or until sauce is bubbling and cheese is melted.
12. Uncover and bake 15 minutes longer to brown the cheese.
13. Let stand for 15 minutes before cutting.
14. Top each serving with freshly-grated Parmesan cheese.

Notes

Serve with garlic bread.

Refrigerate any leftovers.

Attribution

Recipe from the kitchen of Bailey Davis.

Photo courtesy of Brenden Stephens