My Lasagna / Lasagne Recipe.

Who knew I even had my own version of lasagna, but I do! I made this recipe for Dave's birthday and it was a hit!

Vagabond Danielle's Lasagna Recipe
Serves 9

Ingredients
1 lb ground Italian Sausage
1 lb ground Chuck (Beef)
1/2 medium sized Onion, chopped*
2 cloves of fresh Garlic, chopped
1 24oz jar of Classico Caramelized Onion & Roasted Garlic Sauce
2 tablespoons White Sugar
1 teaspoon dried Basil**
2 tablespoons dried Parsley**
15 ounces Ricotta Cheese
1/2 teaspoon ground Nutmeg**
1 Egg
16 ounces Mozzarella Cheese, shredded
1 cup Parmesan Cheese, grated
9 Lasagna Noodles

Directions
*Submerge noodles in hot tap water to soften, about 15 minutes.
*Combine sausage, chuck, onions and garlic in a pot. Cook until meat is browned. Drain.
*Gently stir in jar of sauce to combine.
*As you continue to slowly stir, add sugar and basil.
*Combine in a separate bowl the ricotta and nutmeg.
*Continue to stir into the ricotta mixture the egg and parsley.
*In a 9x9 pan (I use Corningware that Dave and I got for a wedding gift from Dave's Aunt Lanie and Uncle Walt.) begin layering in this order:
1/4 of the sauce
3 wet noodles, side by side
1/2 of the ricotta mix
1/3 of the mozzarella
1/2 of the parmesan
1/4 of the sauce
3 wet noodles, side by side
1/2 of the ricotta mix
1/3 of the mozzarella
1/2 of the parmesan
1/4 of the sauce
3 wet noodles, side by side
1/4 of the sauce
1/3 of the mozzarella
(It sounds complicated... but it's just a pattern!)
*Cover with foil.
*Bake in 350 degree pre-heated oven for 25 minutes.
*Remove foil and continue to bake for an additional 25 minutes.
*Remove from oven and let sit for 15 minutes.

This is a great make ahead dish, too. I actually prepared the one for his birthday in the morning and set it in the fridge until I was ready to get dinner going. It also freezes great! If you want to freeze it, I'd recommend baking the first 25 minutes, then freeze. Once thawed to room temperature, bake for the last 25 minutes without the foil.

I wish I had photos to share with you, but I don't. I will have to snap some next time I get around to making it... which so far, it's only an annual event!


*I always use purple onions, but it doesn't really matter - I just like the purple color of them!
**I rarely have fresh herbs available, but if you'd like to use fresh herbs - just double the dry ones.