2x3 Lasagna

Introduction: 2x3 Lasagna

About: Estelle Forrest is a wife, mother, business owner and self-taught home cook. She loves to get creative in the kitchen and makes a point of making dinner for her family almost every night of the week. Estelle l…

Two meats, three cheese, lots of pasta and red sauce – my lasagna recipe is going to be a real hit! Yes, it takes a little extra time, but it is so so worth it in the end!

Prep Time 10 minutes Cook Time 1 hour 30 minutes Servings 8

Ingredients

  • 18 Oven Ready Lasagna Sheets
  • 4 cups Mozzarella Cheese, shredded
  • 1 cup Parmesan Cheese, shredded
  • 1 tsp Parsley

For the Red Sauce

  • 2 tbsp Avocado Oil
  • 1 small Yellow Onion, diced
  • 4 Garlic Cloves, minced
  • 2 tsp Italian Seasoning, divided
  • 2 tsp Red Pepper Flakes, divided
  • 1 lb Ground Beef
  • 2 28oz can Crushed Tomatoes
  • 1 15oz can Tomato Puree
  • 1 tsp Fennel Seeds
  • 1 tsp Parsley
  • 1 tbsp Hot Honey

For the Ricotta Mixture

  • 1 lb Italian Sausage
  • 30 oz Ricotta Cheese
  • 1 cup Parmesan Cheese, shredded
  • 1 tsp Garlic Powder
  • 1 tsp Parsley

Supplies

Saute Pan

Large Saute Pan

Knife

Cutting Board

Spoon

Ladle

Spatula

14x10 Aluminum Lasagna Pan

Aluminum Foil

Baking Sheet

Step 1: Cook the Italian Sausage

In a saute pan over medium-high heat, add Italian Sausage. Cook and crumble until no longer pink. Remove from heat and let cool.

Step 2: Make the Red Sauce

In a large saute pan over medium-high heat, add oil, onions, 1 teaspoon red pepper flakes, 1 teaspoon Italian seasoning, and garlic. Cook for 3 minutes then add ground beef. Cook and crumble until no longer pink. Reduce heat to medium and add tomatoes, honey, and remaining seasonings for the red sauce. Stir to combine and reduce heat to medium-low. Let simmer for 20 minutes.

Preheat oven to 350degF.

Step 3: Make the Ricotta Mix

Add ricotta cheese, parmesan cheese, garlic powder, and parsley to cooked Italian sausage and stir to thoroughly combine.

Step 4: Layer Up the Lasagna

Ladle a portion of sauce into the bottom of the aluminum pan. Spread 6 sheets of lasagna pasta with ricotta mix and place in a single layer in a pan. Ladle more sauce on top of the ricotta mix. Sprinkle with 1 cup of mozzarella cheese. Repeat layers from pasta sheets to mozzarella cheese. Layer 6 more sheets of pasta. Ladle on remaining sauce. Sprinkle with remaining mozzarella, parmesan cheese, and parsley.

Step 5: Bake It Up and Enjoy!

Loosely cover with aluminum foil and bake in the oven for 60 minutes. Let sit for at least 5 minutes before serving.

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