Pork-based lasagna with extra meat and no-boil lasagna noodles for easy preparation and assembly.
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502 per serving
- 1 Barilla No-Boil Lasagne Noodles, 1 Box per 13 x 9 x 3 inch deep pan
- 2 Eggs
- 1 15 ounce Container of Ricotta Cheese
- 4 cup Shredded Mozzarella cheese, 16 ounces total (usually 2 packages)
- 1/2 cup Grated Parmesan Cheese
- 2 pounds Bulk pork sausage, Can substitute with ground beef, turkey or italian sausage
- 2 Jars of marinara sauce, 24 ounce size
- 1 MSR 7 Olive oil
- 1 MSR 7 Salt, Pepper and Italian Seasoning, to taste
Brown two pounds of ground pork in a deep pan with a dash of olive oil, adding salt, pepper and mixed blend of italian seasoning to taste. Make sure that you only cook the meat until the pink is gone. Drain and set aside. Pre-heat over to 375.
In a large mixing bowl, add entire container of ricotta cheese (15 oz), 2 (two) eggs, 2 (two) cups (8 oz) of shredded mozzarella cheese and 1/2 cup (2 oz) of grate parmesan and spoon mix together until entire mixture resembles lumpy mashed potatoes.
Use no-stick spray to coat the inside of your 13 x 9 x 3 inch pan
Spread 1 cup (4 oz) of marinara sauce on the bottom of the pan, making sure to coat the entire pan.
Add 4 (four) no bake noodles across the bottom of the pan, overlapping slightly.
In a small mixing bowl, take 1/3 of the ricotta/mozzarella/parmesan/egg mixture and 1 cup (4 oz) of marinara sauce and mix together until blended. Layer evenly over the top of the noodles, making sure to cover the entire surface of the pan.
Layer 1/3 of the drained, browned pork on top of the cheese layer, spreading as evenly as possible.
Sprinkle 1 (one) cup (4 oz) of mozzarella over the meat layer. You have now finished the first section of the lasagne.
Repeat steps 5-7 TWICE for the next TWO sections of lasagne.
For the last section, layer the last 4 (four) no bake noodles, at least 1 (one) cup (4 oz) of marinara (or the rest of the remaining sauce - to taste) over the noodles and the remaining mozzarella.
Place the assembled lasagna in the oven for 50-60 minutes until bubbling and all of the cheese is melted. (Covering is optional - but if you choose to cover it, cook it the last 5 minutes uncovered for the cheese to finish melting.)
Remove lasagna from oven, and let rest for 10-15 minutes (covered), before cutting.