CLASSIC LASAGNA
A lasagna so versatile you can whip it up any weeknight or for a romantic candlelit dinner. Filled with creamy ricotta cheese, balanced spices and topped off with shredded mozzarella for a savory meal anytime.
Ingredients:
- ½ pound bulk pork sausage
- 1 cup sliced fresh mushrooms
- ½ cup chopped onion
- 1 clove garlic, minced
- 2 cups spaghetti sauce
- 1 teaspoon sugar
- 1 egg, beaten
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, divided
- 6 lasagna noodles, cooked and drained
- 1 ¼ cups shredded mozzarella cheese
Method:
- Cook sausage, mushrooms, onion and garlic until sausage is browned; drain.
- Add spaghetti sauce and sugar; blend well.
- In a small bowl, combine egg, ricotta cheese and ¼ cup Parmesan cheese; blend well and set aside.
- Arrange 3 lasagna noodles in a greased 2-quart oblong or 8-inch square baking dish.
- Spread with half of the ricotta cheese mixture.
- Spoon half of sauce over cheese.
- Sprinkle with half of mozzarella cheese.
- Repeat layers of noodles, ricotta cheese mixture and sauce.
- Cook for 21 minutes according to your Advantium model's cooking settings.
- Top with remaining Parmesan and mozzarella cheeses and continue cooking for 5 to 7 minutes or until bubbly.
- Let stand for 10 minutes.
- Variations Ground beef or turkey can be substituted for sausage, if desired.
- For a creamier cheese layer, try small curd cottage cheese in place of ricotta.