Lasagna with Ease - Applaud Women

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Lasagna with Ease
by Irene Clothier

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This lasagna may taste like you slaved in the kitchen for hours, but it will be done and delicious in about 45 minutes!

1 lb lasagna noodles
1 small onion, finely chopped
1 lb ground beef
1 lb sweet Italian sausage
7 oz can mushroom pieces, drained
2 lbs whole milk ricotta cheese
¼ cup grated parmesan cheese
2 eggs
2 tsp garlic powder
Generous handful Italian parsley, chopped (about 1/3 cup)
Salt and pepper
1 jar marinara sauce
1 cup shredded mozzarella cheese
1 tbsp each dried parsley and oregano

Preheat oven to 350 degrees. Cook pasta in a large pot according to package instructions (about 10 minutes).
Drain.*

While pasta cooks, prepare the remaining lasagna layers. Heat a large skillet over medium high heat. Add a light
drizzle of olive oil and diced onions. As onions begin to soften, add ground beef, sausage and mushrooms. Cook
until meat is completely browned, about 8-10 minutes. Drain mixture.

As meat cooks, combine ricotta and parmesan cheeses with eggs, garlic powder, parsley, salt and pepper in a large
bowl. Mix well.

In a greased rectangular casserole dish (13x9” is ideal), layer using the following method: 4 to 5 pieces
(overlapping lengthwise) lasagna noodles, 1/3 jar marinara spread out evenly across pasta, ½ the cooked meat, 8
spoonfuls of ricotta mixture. Repeat these steps, pressing down on the pasta gently to distribute the ricotta
underneath. Lay the third and final layer of noodles; spread last 1/3 of marinara and top with mozzarella and herbs.
Add a touch more parmesan if desired. Bake for 20-25 minutes on the oven’s middle rack, until cheese is brown
and bubbly. Makes 12 servings…or 8 HUGE servings. Serve with garlic bread and salad. Enjoy!

*Tip: to prevent cooked noodles from sticking and breaking, gently hang them around edge of pot while still warm.
Careful, they’ll be hot!