This is a 2 noodle layer recipe that I made Friday and by Sunday it was wiped out.
Best ever I was told by 6 people.
These people are kind of finicky, so their review makes all the difference.
Why make 1 tray when you can make 2 trays for only about 10 minutes more prep time!
Total prep time including panning the lasagnas is about 20 minutes,the rest is all cooking time!
The recipe and cookingSaute 3lbs of 85/15 chopped meat with your favorite seasonings, squeeze grease and remove meat. In that meat grease cook roasted red pepper strips. Remove peppers add to chopped meat mix and dispose of excess grease.
Butter spray both your two lasagna aluminum pans or casserole trays.
Pour a marinara sauce in until it's about 1/4" high.
Then lay
Ronzoni Oven-Ready Lasagna no 81 (flat, thin, raw noodles) until tray bottoms are covered.
Add more sauce until noodles are covered.
Add chopped meat and pepper mix across the whole pans.
Add on top 1lb of whole milk ricotta cheese across each the whole pans.
Add more sauce, another 1/4" worth.
Ass another layer of noodles.
Add more sauce until noodles are covered.
Add 50 cent piece size fresh mozzarella bit leave space in between about same size.
Add shredded Gruyere and Swiss cheese mix (I get at Aldi) and then shave Asiago cheese until entire top is covered and add your favorite green seasonings i.e. Italian Seasonings, Parsley, Basil, rosemary, Oregano... (I didn't use fresh and glad this time because it might of overwhelmed).
Bake at 400 in the oven for 45 minutes uncovered.
Take out and once cooled, reheat at 300 for 10-15 minutes in the oven before serving.
Refrigerate covered, and each day, it'll taste better until gone - ENJOY!
