Dic Ann’s Lasagna

Servings: 8, in a 13×9 baking dish

Ingredients

12 lasagna sheets (no-boil / oven-ready for simplicity)

1 lb lean ground beef

4 large Italian sausages (remove the meat from the casings)

2 onions

3 cloves of garlic

1 jar of Dic Ann’s sauce

2 tbsp tomato paste

400 g shredded mozzarella (1/2 for the cheese mixture, 1/2 for the topping)

800 g ricotta

1/4 cup fresh parsley (save a little for the end)

1 egg

Optional:

Double the Dic Ann’s sauce and tomato paste for a juicier, spicier lasagna

Mushrooms, bell peppers, spinach (to taste)

Instructions

If you are using fresh or regular uncooked lasagna sheets, cook the lasagna sheets until al dente, rinse under cold water and set aside.

If you are using no-boil, keep going…

Preheat the oven to 350°F.

Prepare the meat sauce:

Add a little oil to a pot, add the onion and garlic. Add the sausage and beef and cook until browned.

Drain the fat (if needed).

Add the tomato paste and the whole jar of Dic Ann’s sauce, bring to a boil (about 10 min) then set aside.

Prepare the cheese mixture:

In a large bowl, add the 800 g of ricotta, ¾ of the parsley, the egg and half of the mozzarella and mix until creamy and smooth.

Spread about 1/4 of your meat sauce on the bottom of the baking dish, top with 3 lasagna sheets, then layer with ⅓ of the cheese mixture. Repeat this process two more times.

Cover with aluminum foil and bake for about 45 min (at 350°F)

Uncover, add the rest of the mozzarella and bake

another 15 minutes until the cheese is golden and bubbling. Broil for a few minutes if needed

Summary of steps:

1. ¼ Meat sauce – Noodles – ⅓ Cheese mixture
2. ¼ Meat sauce – Noodles – ⅓ Cheese mixture
3. ¼ Meat sauce – Noodles – ⅓ Cheese mixture
4. Noodles – ¼ meat sauce
5. Bake for 45 min – add the mozzarella and bake for 15 min
6. Rest for 15 min, sprinkle the remaining parsley on top and enjoy