Lasagna

A staple in my household, this recipe is best when made with homemade sauce and meat. Homemade noodles really create an amazing dish, but store bought noodles will do the trick, and I frequently use the oven-ready, no boil variety. The following recipe makes one pan and freezes well.

1 box lasagna noodles
2 C mozzarella cheese
Spaghetti Sauce (See Spaghetti Sauce recipe)
Meatballs (See Italian Meatballs recipe), cooked in sauce
1 lb. Italian sausage, cooked in sauce
Ricotta cheese filling (see recipe below)

Ricotta Cheese Filling
1 lb. ricotta cheese
2 eggs
2-3 T Romano cheese
1 T parsley
1/2 t salt
1/4 t pepper
1/4 t sugar

Mix together and set aside for better flavor.

Preparation and Assembly:

1. Cook noodles according to package directions. Add oil to water.
2. Thin sauce if necessary.
3. Pour thin layer of sauce in bottom of pan.
4. Lay noodles over sauce to cover bottom of pan.
5. Spread layer of ricotta cheese mixture over noodles
6. Smash together meatballs and sausage to create meat mixture. Spread layer of meat over cheese mixture.
7. Sprinkle mozzarella cheese on top and add sauce.
8. Repeat steps 4-7.
9. Add a final layer of noodles.
10. Spread sauce on noodles.
11. Sprinkle with mozzarella cheese.
12. Bake uncovered for 45 minutes - 1 hour at 350 degrees. Cover with tin foil (loose) if edges start to get brown. 
13. Let set for 10 minutes before cutting.

This recipe can be made ahead and either refrigerated or frozen. If made ahead of time, increase baking time up to 1 1/4 hours.