Please pardon the pictures of empty or half-used containers. I forgot to take the picture until I was almost done making the lasagna! The top photo is the lasagna just seconds before going into the oven.
Pam's Favorite Lasagne
(spelled this way because of this particular noodle)
This is my adaption of the Barilla recipe.
1 box (9 oz.) Barilla Lasagne noodles, uncooked (and you do not cook before using! My favorite noodle for taste and ease.)
1 container (15 oz.) Ricotta cheese
4 cups (16 oz.) shredded mozzarella cheese (divided)
1/2 cup (2 oz.) grated Parmesan cheese
1 lb. bulk Italian sausage or ground beef cooked and drained
1 large jar of Prego chunky garden sauce
1 bag of baby portabello mushrooms or a carton and wash and slice
Preheat oven to 375 degrees. Spray a 9x13 casserole dish with non-stick spray. Remember: DO NOT BOIL THE NOODLES.
In a medium bowl, beat eggs. Stir in ricotta, the Parmesan cheese and 2 cups of the mozzarella cheese, add a teaspoon of dried parsley or 1 tbsp. of fresh parsley.
Combine the drained meat and the jar of sauce.
When layering lasagne, slightly overlap sheets. Lasagne will expand to the edges during cooking. Spread filling to edges to seal in and cook the lasagne during baking. Layer as follows:
Spread 1 cup of sauce on bottom of casserole dish.
Layer four uncooked sheets, 1/3 of ricotta mixture, 1/3 of meat mixture, layer slices of mushrooms on the top of the sauce. Repeat twice. On last layer, sprinkle the remaining mozzarella cheese.
Bake, covered with foil until bubbly, 50-60 minutes. Uncover and cook until cheese is melted, about 5 minutes. Let stand at least 15 minutes before cutting.
Serves 12. If I am not having guest, I will halve this recipe.
With using the chunky garden sauce and mushrooms, you can easily omit the meat and have a vegetarian dinner. I am always looking for alternatives, as my daughter is a vegetarian.