Ingredients
-
1/2
-
1/2
-
1
-
1
-
3
-
1
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1
-
1/4
Directions
Awesome Lasagna Casserole, This is an adaptation of Rachael Ray’s recipe I serve with salad and Italian Cheese Twists #145977 , I don’t know if I can give this an honest review because I didn’t use Italian sausage, but all ground beef I also used cottage cheese mixed with a little cream cheese instead of ricotta because it’s what I had on hand This tasted good still but I think it would have been better if the sausage had been used , This was very good The sauce was delicious, having both sorts of meats really gave it a great flavor Thank you!
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Steps
|
1
Done
|
Brown Sausage and Beef Until Cooked Through, Breaking It Up as It Cooks. Drain Off Any Fat. |
|
2
Done
|
Add Onion, Carrot and Garlic. Cook Until Vegetables Are Soft. |
|
3
Done
|
Add Chicken Stock and Deglaze Pan. Then Add Crushed Tomatoes, Tomato Sauce, Bay Leaf and Basil. Add Salt and Pepper to Taste. Bring to a Boil Then Turn Down and Simmer For 20 Minutes. |
|
4
Done
|
Cook Pasta as Directed in Salted Water Until Just Al Dente.(about 8 Minutes) Drain. Spread Pasta Into a 9x13" Pan. |
|
5
Done
|
Remove Bay Leaf from Sauce and Stir in Parsley. Combine Sauce With Pasta. |
|
6
Done
|
Drop Spoonfuls of Ricotta Into Pasta and Stir Until Combined. Sprinkle With Cheeses. |
|
7
Done
|
Bake For 20-30 Minutes at 350 Degrees Until Cheese Is Browned and Sauce in Bubbley. |
