Ingredients
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1 (32 oz) jar Rao's Marinara Sauce
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1/2 lb mild Italian sausage, casings removed
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2 tbsp olive oil
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1 lb 90% lean ground beef
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1 cup whole milk ricotta cheese
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1/2 cup grated Parmigiano-Reggiano cheese
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1 large egg, lightly beaten
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10 lasagna sheets, cooked according to package directions
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1 cup shredded low-moisture, part-skim mozzarella
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Salt and pepper to taste
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1 tbsp chopped fresh parsley, for garnish
Steps
1
Preheat an oven to 350F degrees.
2
Working in a medium sized mixing bowl, add the Ricotta cheese, Parmigiano-Reggiano cheese, lightly beaten egg, and black pepper and whip to fully combine. Set aside.
3
Next, working in a large skillet (12”) set over medium high heat, add the olive oil and heat until it begins to shimmer.
4
Add the Italian sausage and the ground beef, season with salt and black pepper, and sauté until the meat is fully cooked and browned.
5
Once the meat is fully cooked, add the Rao’s Marinara sauce and stir to combine.
6
Lower the heat to a simmer and add the cooked lasagna pasta and stir to fully coat and incorporate the pasta.
7
Remove the pan from the heat.
8
Using a large spoon, dollop the whipped ricotta mixture around the top of the sauce-meat-pasta mixture.
9
Next, sprinkle the shredded Mozzarella cheese over the top of the pasta-sauce-ricotta skillet mixture.
10
Place the skillet into the preheated oven and bake for 18-24 minutes until the cheese is melted, bubbly and begins to brown slightly.
11
Finally, garnish with the chopped parsley and serve.
Comments
Recipe provided by Campbell's