Today on the menu is a meal we like to make a lot and reminds me of my mom. Lasagna! While my mom used to make it with ground beef, I find myself using pork sausage a lot because we like the taste and also because ground beef has been very expensive in the recent months.
This lasagna consists of ricotta, mozzarella, a spiced sausage meat sauce, and some fresh parmesan cheese on top with italian seasonings throughout. We love it! Today I served it up with some of my french bread, spread with garlic and butter and baked in the oven til crispy and warm.
How cool is this old lasagna pan that consequently was my grandmother’s stuffing pan? Literally, I only saw the thing appear on Thanksgiving and Christmas. Well, the old girl is getting tons of use now! Hello, lasagna pan!
- 1 box lasagna noodles
- 1-2 jars of pasta sauce (your preference)
- 1 lb ground pork sausage
- ricotta cheese (I probably use about 1 – 1 1/2 cups … use more if you love it!)
- italian seasoning (oregano, basil, etc..)
- black pepper
- mozzarella cheese, grated (I did not use an entire large block)
- parmesan, freshly grated
- Cook pasta until just under al dente (the noodles will cook more in the dish), drain, and cool.
- Brown your pork and add seasonings if desired. Sometime I add garlic powder and a bit of red pepper or italian seasoning.
- Drain the grease from the pork and lay out on paper towels to remove as much grease as possible. In a large pot (perhaps the one you boiled the pasta in!), add in one jar of sauce and then add the sausage to it.
- You can add seasonings to the sauce if you like too. Be sure sure to taste it!
- In a small bowl, combine the ricotta and about 2 tablespoons of italian seasoning and 2 teaspoons of black pepper.
- Spray your lasagna dish with cooking spray and add a thin layer of plain sauce (without sausage).
- Layer lasagna noodles long ways – my pan takes 4 noodles per layer.
- Layer with sauce (sausage), and then drop spoonfuls of the ricotta mixture and spread evenly.
- Add other layers: pasta, sauce, grated mozzarella cheese, pasta, sauce, mozzarella cheese, pasta, sauce (or plain sauce if you run out), mozzerella cheese.
- Sprinkle parmasean cheese on top of the mozzarella and then also sprinkle with italian seasoning.
- Bake in a 350 degree oven until cheese is melted and lasagna is hot.
- Lasagna is much easier to cut if you let it cool a while first! Sometimes I make this early, let it cool, cut into squares, and then reheat everyone’s square individually.