This recipe was inspired from some leftover ragu/meat sauce that I had in the fridge. The recipe for the ragu (or meat sauce) uses my crockpot spaghetti sauce recipe, and ground beef and pork, then is simmered for 20 minutes (or longer). If you don’t have any leftover meat sauce in your fridge, use your spaghetti sauce for a classic cheese lasagna instead!
We didn’t pile this lasagna up very high because it was just the three of us, and it cooks quicker when it’s not as high, which means I get to eat it quicker! Lasagna is really simple, and the recipe doubles, triples, whatever you need it to do great! Make an extra lasagna and freeze it for a quick dinner solution another night!
4-6 cups leftover ragu/meat sauce
1 box no-boil lasagna noodles
32 oz ricotta cheese
2 cups shredded mozzarella cheese plus 1 cup mozzarella cheese for topping
1 cup grated parmesan cheese plus 1/4 cup parmesan cheese for topping
1/2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped (optional)
2 tsp salt
1 tsp black pepper
Preheat oven to 375 degrees.
In a large bowl, mix ricotta cheese, 2 cups mozzarella cheese, 1 cup parmesan cheese, basil, parsley (if using), salt and pepper until well combined.
Assemble lasagna. Start with a layer of ragu at the bottom of your casserole dish.
Then layer as follows:
Continue layering until you have no more sauce, or cheese left, finishing with pasta as the top layer.
Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup parmesan cheese over the top.
Bake covered for 35 minutes. Remove foil and bake uncovered for 25 minutes. Let cool 5-10 minutes before eating.
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