This really is the best meat lasagna recipe ever. As you read the directions you might think that I’m going overboard on the sauce, but trust me on this one. We always use a full three bottles of Prego Sauce to make it. This recipe is best made the day before you are going to serve it.
The Best Ever Meat Lasagna
1 lb mild ground Italian pork sausage
1 lb ground beef
¼ cup pesto or 4 tsp. chopped fresh basil
¼ cup finely chopped sundried tomatoes
3-4 garlic cloves chopped
1 package Neufchâtel cream cheese
1 tsp rosemary (crush in your hand)
1 tbsp mixed Italian herbs
2 to 3 jars Prego Traditional Spaghetti Sauce
1/8 tsp. ground cinnamon
Salt and Pepper to taste
2 lbs grated mozzarella cheese
1 Tbsp. olive oil
1 package Barilla No Boiling Required Lasagna Noodles
Cooking the Meat
1. While browning pork and beef in same frying pan add pesto, garlic, sundried tomatoes, rosemary, mixed herbs and cinnamon to the pan as the meats cook together.
2. Drain grease from meat.
3. Reduce heat to low and add Neufchâtel cream cheese to the cooked meat.
4. Mix thoroughly, add salt and pepper to taste.
Layering the Lasagna
1. Sprinkle olive oil onto the bottom of a 15×10 baking dish and pour enough Prego sauce in to thoroughly coat the bottom of the pan.
2. Place one layer of Barilla No Boiling Required Lasagna Noodles along the bottom of the pan. Break one up in order to cover all the edges of the pan.
3. Add another layer of Prego sauce on top of the dry noodles.
4. Use all the meat to create a layer of meat.
5. Add another layer of Prego sauce on top of the meat layer.
6. Place one layer of Barilla No Boiling Required Lasagna Noodles on top of the sauce. Break one up in order to cover the entire surface.
7. Add another layer of Prego sauce on top of the dry noodles.
8. Use 1 ½ lbs of the mozzarella cheese to create a cheese layer.
9. Add another layer of Prego sauce on top of the cheese layer.
10. Place one layer of Barilla No Boiling Required Lasagna Noodles on top of the sauce. Break one up in order to cover the entire surface.
11. Add a heavy layer of Prego sauce on top of the dry noodles.
Bake
1. Cover with foil and bake for one hour at 325 degrees F.
2. Allow to completely cool and place in the refridgerator overnight.
3. Lasagna is best served the next day.
4. Bake again (or microwave as needed) for one hour at 325 degrees F.
5. Add one more layer of cheese by topping the lasagna with the extra ½ lb of mozzerela cheese and another generous layer of Prego sauce.
ENJOY!
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