Lasagna

Lasagna

32oz Sunday Sauce
2 boxes of oven ready Lasagna Noodles
4 cups mozzarella cheese
2 cups Ricotta Cheese
1 lb browned Italian sausage out of the casing
1 lb browned ground meat

Starting with a 9x13 baking dish, use about a 1/2 cup sauce on the bottom. This will stop the noodles from sticking to the bottom of the pan. Layer Lasagna noodles (try to get an even layer even if it means snapping noodles in half, over lapping is okay), layer in order meat, mozzarella cheese, sauce, then dot with ricotta cheese add another layer of noodles then repeat the process. Ending with a layer of sauce and mozzarella cheese.

*This makes enough to make 2 three layer lasagna casseroles. Figuring its the same amount of time to make two as it is to make one.

Cover with foil and bake at 350 degrees for about 1 1/2 hours.

If you want to freeze one first layer saran wrap on the bottom of the pan. Using enough to over lap the sides. Lay one long ways and two the short ways. So when you have layered your ingredients you are able to completely cover the lasagna in the plastic wrap. Put in your freezer until frozen solid. Once frozen remove from pan, leaving the saran wrap on, and wrap in tin foil for added protection. So now when you are ready to reheat and serve your lasagna all you have to do is remove the foil and plastic wrap return to the baking dish without all the trouble.