Awesome Lasagna Casserole

"This is an adaptation of Rachael Ray's recipe. I serve with salad and Italian Cheese Twists #145977."
 
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Ready In:
1hr
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Brown sausage and beef until cooked through, breaking it up as it cooks. Drain off any fat.
  • Add onion, carrot and garlic. Cook until vegetables are soft.
  • 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.
  • Cook pasta as directed in salted water until just al dente.(about 8 minutes) Drain. Spread pasta into a 9x13" pan.
  • Remove bay leaf from sauce and stir in parsley. Combine sauce with pasta.
  • Drop spoonfuls of ricotta into pasta and stir until combined. Sprinkle with cheeses.
  • Bake for 20-30 minutes at 350 degrees until cheese is browned and sauce in bubbley.

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Reviews

  1. 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.
     
  2. 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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