A home-style Italian layered pasta and cheese casserole your family will love. This recipe has the option of making two (8 or 9-inch) casseroles. Eat one for dinner now, and freeze the other for another day.
1 (8-ounce) package lasagna noodles, prepared according to package directions
8 ounces mild Italian sausage
1 (14.5-ounce) can recipe-ready diced tomatoes, undrained
2 (6-ounce) cans Italian-style tomato paste
1 cup water
2 MAGGI Beef Flavor Bouillon Cubes
1/2 teaspoon crushed dried basil
1 (15-ounce) container ricotta cheese
1/4 cup BUITONI Refrigerated Freshly Shredded Romano Cheese
1 large egg
3 cups (12 ounces) shredded mozzarella cheese - divided use
- Preheat oven to 350ºF (175ºC).
- Crumble sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.
- Layer in one 13x9x2-inch or two 8 or 9-inch square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.
- Bake for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.
Makes 8 servings.
For Freeze Ahead: Prepare and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350ºF (175ºC). Bake for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.