Kathy’s Foolproof 16-Layer Lasagna
Easy and delicious, my friend Kathy’s lasagna comes together quickly!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 8 1x
- Category: Pasta
- Cuisine: Italian
Ingredients
Scale
- 12–15 lasagna noodles (depending on the size of pan)
- 1 pound ground beef (85–15 mixture)
- 1/2 pound Italian bulk sausage or 3 Italian sausages with casings removed
- 1 tablespoon chopped garlic (2 to 3 garlic cloves)
- 1/3 cup shredded Parmesan cheese, (divided)
- 4 cups shredded mozzarella (divided)
- 15 ounces part-skim Ricotta cheese (NOT full-fat ricotta*)
- 67 ounces jar of favorite spaghetti sauce (she uses Prego)
Instructions
- Preheat oven to 350 degrees.
- In large pot of boiling salted water (the water should taste like the sea), lay lasagna noodles sideways to prevent sticking.
- Boil about 8 to 10 minutes until slightly al dente.
- Drain immediately and carefully hang noodles over side of pot (they are hot!); this is to prevent sticking.
- Add meat to skillet and sauté on medium-high heat, breaking meat up with spoon or spatula as it cooks.
- Add garlic when meat is halfway browned.
- Continue sautéing until brown.
- Remove from heat and drain off fat using a colander.
- Now start layering in this order: 1 cup sauce, 3 or 4 noodles lengthwise (depending on size of your pan), all the meat, 2 tablespoons Parmesan cheese, 1 cup sauce, 1 cup mozzarella, noodles, sauce, ricotta, 2 tablespoons Parmesan, 1 cup mozzarella, sauce, noodles, sauce, the remaining Parmesan, the remaining mozzarella.
- Bake in preheated oven 45 to 50 minutes until the sides are bubbly.
- Remove from oven and allow to cool 10 to 15 minutes before cutting and serving to allow lasagna to settle.
- Reheat extra sauce in microwave and serve on the side (in a gravy boat) for everyone’s preference.
Find it online: https://tootsweet4two.com/kathys-16-layer-lasagna/
