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Friday, August 26, 2011

Make Ahead Lasagna

This is a good recipe for making
an Italian lasagna the day before.
I under cook the pasta and let
it absorb some pasta sauce overnight.
This never comes out runny as some do.

9 sheets of lasagna
3 cups tomato sauce
2 cups ground beef,
cooked and drained
1 cup ground sausage,
cooked and drained
2 cups ricotta cheese
2 large eggs
1 tablespoon dried chives
1/2 teaspoon salt
2 cups mozzarella cheese

Under cook pasta until workable.
Drain and let cool to handle.
In a bowl combine ricotta cheese,
eggs, slat and chives.
Place some pasta sauce on the
bottom of a lasagna pan.
Place three sheets of pasta
in the pan side by side.
Place a layer of ricotta cheese
mixture all over pasta in pan.
Layer another three lasagna sheets.
Place ground beef on top and then
pour some tomato sauce on top.
Place another layer of lasagna sheets,
arange ground sausage all over pasta
and cover with some tomato sauce.
Sprikle with mozzarella cheese.
Place some tooth picks into lasagna
to stick up above thr cheese.
Cover with aluminum foil and
refrigerate over night.
Remove from refrigerator and
place in a pre-heated 350 degree F. oven
and bake for about 1 hour to heat through.
Remove foil and tooth picks,
continue baking to brown
and melt the mozzarella cheese.
Let cool some to set before serving.

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