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“I've been making lasagna for years and have been asked many times for the recipe. Unfortunately there isn't one, I'm one of those cooks who uses the basic recipe and then embellishes. But just for my friend Vicki down in Mexico, I'm attempting to put it in writing. Because many of these ingredients are not readily available in Mexico, I've added some suggested substitutions.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Meat Sauce:
  2. Sprinkle Italian sausage with steak seasoning (if desired).
  3. Brown sausage, onions, garlic and green peppers in olive oil.
  4. Do not over cook, just until meat is no longer pink.
  5. Drain any excess grease.
  6. Add spaghetti sauce, basil, oregano, salt, and simmer for 30 minutes or until thick.
  7. Cheese Filling:
  8. In medium mixing bowl add ricotta cheese, egg and 3/4 cup parmesan cheese (save other 3/4 for layering).
  9. Mix by hand until smooth (mixture should be a little fluffy).
  10. Spray large baking dish with non-stick cooking oil.
  11. Spread 1/2 cup of sauce on bottom.
  12. Place noodles in single layer on top, breaking and piecing together to make fit in pan.
  13. Spread 1/3 of sauce evenly over noodles.
  14. Evenly spoon on 1/3 of parmesan mixture.
  15. Sprinkle with 1/3 mozzarella cheese and 1/4 cup of remaining parmesan.
  16. Place second layer of noodles and repeat sauce, parmesan mixture and cheese.
  17. Repeat again for final layer.
  18. Cover and bake at 375 degrees for 30 minutes.
  19. Remove lid and bake additional 15 minutes.
  20. Allow to cool 10 minutes before serving.

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