Noodles, Sauce, Meat, Cheese.  That’s pretty much all it takes to make a delicious lasagna.  I take a couple short cuts along the way, but for the most part I’m pretty pleased with what I was able to accomplish here.


I use store bought noodles that I cook extra al-dente.  I’d love to be able to make my own noodles, but I have two kids so time is pretty short.


I use a doctored up store bought sauce.  It consists of 2 jars of my favorite sauce, 1 can of whole peeled tomato’s that I then dice, diced onion, diced green pepper, crushed garlic, variety of Italian spices, and a bunch of crushed red pepper flakes.  I cook the onion, pepper and garlic with some olive oil then add the rest of the ingredients, letting them simmer for about an hour


Now here is where I really differentiate myself.  I use two meat layers, one is a layer of sliced homemade meatballs, and the other is a layer of un-cased Italian sausage (broken into little chunks).    In the past I’ve used standard ground beef instead of the homemade meatballs, but the meatballs really made a difference on the finished products.


Nothing magical here.  1 part grated mozzarella cheese, 1 part grated parmesan cheese, 1 part ricotta cheese.  I mix all these together with some diced parsley and some Italian seasonings.  Then I add eggs to this mix until it takes on a slightly orange tint to it.

Putting it all together

Cook the homemade meatballs



Smear butter on glass pan then put down a thin layer of sauced followed by a layer of the al-dente noodles, slice meatballs and layer on top of noodles.


Cover with a layer of the sauce, another layer of noodles, a generous layer of the cheese mixture, and then a layer of the sausage.


Cover with a layer of sauce, another layer of noodles, and a thin layer of sauce (I had a spare pan in the background because I always make two lasagnas, the second I usually freeze for a week or two).


Refrigerate overnight, then cook at 350 for around 2 and a half hours coved with tin foil.  Spread some shredded mozzarella and some dried parsley and let cook uncovered for another 15 minutes


Serve with garlic bread.


Also serve with extra meatballs.


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