Enjoy!
Karen, Paul, Stephanie
Check out our cookbook at:
www.karenjonesfoodandfamily.com
Visit our website at:
www.karenjonesfoodandfamily.com
order your pecans at:
www.thepecanpantry.com
Discount code: Karen5
Contact us at:
[email protected]
karenjonesfoodandfamily.com
[email protected]
[email protected]
Write us at:
Food & Family
PO Box 675
McCalla, AL 35111
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https://www.amazon.com/shop/karenjonesfoodfamily
Rada Knives:
https://radakitchenstore.com/?rfsn=6926698.6c164b
Pecan Pantry Pecans:
www.thepecanpantry.com
12 oz no boil noodles, broken into 2-inch pieces, or regular lasagna noodles
1 pound ground chuck
1 medium onion, diced
4 garlic cloves, minced
1 teaspoon black pepper
1 teaspoon salt
4 cups pasta sauce
15 oz ricotta cheese
1egg
2 1/2 cups mozzarella cheese, shredded, divided
1 cup parmesan cheese, shredded, dived
Directions
Preheat the Oven to 425degrees and spray a large sheet pan with non-stick cooking spray.
Cook the Pasta: Boil the noodles, cooking it 1-2 minutes less than recommended. Drain and set aside.
Prepare the Meat Sauce: In a Dutch oven, brown the Italian sausage over medium heat, breaking it up as it cooks. Drain any excess grease. Add the diced onion and cook until translucent, then stir in the minced garlic cooking for another 30 seconds. Pour in the 4 cups of marinara sauce and 1/4 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese and season with salt and pepper.
Prepare the Cheese Mixture: In a medium bowl, mix together the ricotta cheese, egg, 1/3 cup of parmesan.
Combine Pasta and Sauce: Add the cooked noodles to the pasta sauce and pour the noodles over a baking sheet.
Build the Layers: Dollop the cheese mixture over the noodles and spread out slightly and top with remaining shredded mozzarella and parmesan cheese.
Bake: Bake for 30-35 minutes, or until golden brown and bubbly.
Serve: Let it cool for a few minutes before serving. Enjoy!