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My Favorite Lasagna | Can't Stay Out of the Kitchen | this fabulous #lasagna #recipe is the ultimate! It uses #ItalianSausage & #RoTel diced tomatoes with #greenchilies to amp up the flavors. This lasagna uses 3 kinds of #cheese & is so loaded, you won't ever want to try a different recipe! Great for company. #beef #Italian #sausage #pasta #noodles

My Favorite Lasagna

Teresa Ambra
My Favorite Lasagna is outstanding! This fabulous lasagna recipe is the ultimate! It uses Italian Sausage & RoTel diced tomatoes with Green Chilies to amp up the flavors. It also uses 3 kinds of cheese & is so loaded, you won't ever want to try a different recipe! Great for company and holiday dinners. Wow your company or family with this sensational entree. I guarantee everyone will want seconds!
4.86 from 7 votes
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Course Pasta Main Dish
Cuisine Italian
Servings 12
Calories 380 kcal

Equipment

  • 1 deep dish 9x13" glass baking dish
  • 1 large Dutch oven with lid
  • 1 hamburger chopper to break meat down in small pieces while frying
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 large mixing bowl
  • 1 wooden spoon
  • aluminum foil

Ingredients
  

  • 1/2 onion diced
  • 3-4 cloves garlic minced
  • 1 lb. ground turkey (I use ground chuck)
  • 1/2 lb. Italian sausage
  • 1-2 tbsp. olive oil as needed
  • 48 oz. jar spaghetti sauce (or two 24-ounce jars)
  • 6 oz. can tomato paste
  • 1 1/2 cups water
  • 14.5 oz. can Italian Ro-Tel tomatoes with diced chilies undrained (this is hard to find, I usually use the regular Ro-Tel)
  • 15 oz. ctn. Ricotta cheese
  • 2 cups Mozzarella cheese shredded
  • 1 1/2 cups Parmesan cheese grated
  • 2 large eggs
  • 1/4 cup dried parsley
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 8 oz. pkg. uncooked lasagna noodles (I usually use a 16-ounce package and make extra layers)

Instructions
 

  • Sauté onion and garlic in a tablespoon of olive oil in a large Dutch oven, add turkey (ground beef) and sausage; drain.
  • Use a hamburger chopper to cut meat down in small pieces while frying.
  • Add 2 jars spaghetti sauce, water, tomato paste, basil, oregano and Ro-Tel diced Italian tomatoes with juice.
  • Simmer over low heat about 30 minutes.
  • Mix Ricotta, one-half Mozzarella, 1 cup Parmesan cheese, eggs, parsley, salt and pepper in a large mixing bowl.
  • Layer 1 cup sauce in 9x13” glass baking dish that's been sprayed with cooking spray.
  • Arrange 3-4 dry noodles over sauce, spread dabs of cheese mixture over noodles, then 1 cup sauce and repeat layers ending with sauce on top.
  • If the sauce doesn’t cover the top well, add the remaining jar of sauce.
  • Sprinkle with remaining Parmesan cheese.
  • Cover with foil.
  • Bake 1 hour to 1 hour 15 minutes at 350°.
  • (Test noodles with a fork. If they are fork tender, they are cooked through).
  • Remove foil.
  • Sprinkle with remaining Mozzarella cheese.
  • Bake 10-15 minutes longer.

Notes

NOTE: I usually spread the ingredients out so that I make 6 layers of noodles, 6 layers of cheese mixture, 6 layers of sauce, topped with Parmesan cheese before baking and extra Mozzarella cheese after baking an hour.
 
NOTE: If you cannot find Italian diced tomatoes with green chilies, then just use regular diced tomatoes with green chilies. If desired, add about 1/3 teaspoon each of basil and oregano.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 380kcalCarbohydrates: 20gProtein: 27gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 110mgSodium: 625mgPotassium: 378mgFiber: 1gSugar: 2gVitamin A: 499IUVitamin C: 5mgCalcium: 312mgIron: 2mg
Keyword beef, casserole, lasagna, main dish, noodles, parmesan cheese, pasta
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