Lasagna

I found this recipe a few months ago at Cooking, Dunkin Style and proceeded to make it the very same day. It sounded so good that I just had to have it! This is now my favorite lasagna recipe. At first when I told B that there's cream cheese in it, he told me that it didn't sound good and he probably wouldn't like it. I'm glad to say that he was wrong! He loved it as much as I did.

This was the second time that I made it and it turned out just as good as last time. I left out the mushrooms and olives because B doesn't like them, but next time I may try adding them to part of it. I was able to make two lasagnas out of this recipe. I used a 13X9 and a 8X8 pan because there was no way that everything would fit into the 13X9 pan. This worked out well because I just froze the smaller pan and had it for dinner another time. Last time I cooked the lasagna and then froze it, but this time I froze it as is and did not bake it. I will see which way I like better but I think that freezing it as is will work out better.

Lasagna

Adapted from Cooking, Dunkin Style

1 pound ground beef
1 pound Italian sausage (I used sage sausage)

1/2 of a large onion, chopped

4 cloves of garlic, minced

lasagna noodles (I used 12)

1 jar pasta sauce

1 15 ounce can tomato sauce

Dried Italian herbs, basil, oregano

salt and pepper to taste (I didn't add any salt because I didn't think it needed any)

1 pound shredded mozzarella

1 pound shredded cheddar

1 cup Parmesan cheese, divided.

1 brick cream cheese

2 cups ricotta cheese

Cook the lasagna noodles according to the directions on the box.

In a large pan medium to medium high heat brown the ground beef and sausage. Once the meat is all brown drain off as much grease as you can.

Add the onions and garlic. Cook until the onions start to get soft, about 5 minutes.

Add the pasta sauce.

Add the tomato sauce.

Add the dried herbs and salt and pepper.

Mix it all together and simmer for about 20 minutes.

Meanwhile mix together the ricotta and cream cheese.

Mix together the mozzarella, cheddar and 1/2 cup Parmesan.

The blue dish has the other 1/2 cup of Parmesan that will be sprinkled on top.

Once the sauce is done you can start laying your ingredients.

Start with a layer of the sauce on the bottom of your pan.

The add a layer of your noodles.

Top with another layer of the sauce.

Add a layer of the ricotta mixture. (I just put blobs of the cheese and used an offset spatula to spread it out.)

Add a layer of your shredded cheese.

Add another layer of noodles and repeat until you reach the top of your pan. Both of my pans ended up having 3 layers of noodles.

Finish with a layer of cheese. Sprinkle the remaining Parmesan cheese on top.

Bake at 350 degrees F for 35-40 minutes, until bubbly and the cheese is brown. Let rest for 10 minutes and serve. (I forgot to let it rest. OPPS!)

Enjoy!