Lasagna

This is a delicious, easy to make recipe. I know you'll love it!

I consider this a 'crowd-pleaser', because you can easily adapt the recipe to feed as many people as needed.  It is great for potluck dinners or for making for a friend in need.  It freezes great (freeze before baking)!  

When I serve it on Sundays, I make it the night before and store it in the fridge overnight.  If your oven has a timer which will turn on the oven for you, you can pop the lasagna into the oven before leaving for church and set the timer to turn on 30-45 minutes before you will be returning home from from church.  This is what I do.  It is a fantastic Sunday meal with absolutely no Sunday prep!

Ingredients:

• 1-2 boxes lasagna noodles cooked (depending on size of pan)
• 1 lb. hamburger
• 1 lb. Italian sausage
• 1-2 large jars Prego, spaghetti sauce
• 1 large container Ricotta cheese
• Parmesian Cheese, grated
• Sugar to taste
• 3-6 eggs
• 1-2 lbs shredded Mozzarella cheese

Directions:

1. Preheat oven to 350 degrees
2. Fry hamburger and sausage together. Drain. Add spaghetti sauce (reserve enough sauce to cover the bottom of baking pan - to prevent noodles from sticking). Set aside.
3. In separate bowl, mix Ricotta cheese, eggs and sugar (to taste). It should have a slightly sweet flavor, but not too sweet. Set aside.
4. In bottom of pan, pour spaghetti sauce, to cover. Layer lasagna noodles, meat mixture, Ricotta cheese, and Mozzarella... form as many layers as possible. (Sprinkle a layer of Parmesian cheese ONLY ONCE in the middle of the lasagna layers)  My pan isn't very deep, so I only get 2-3 layers. (I haven't tried it yet, but I'm thinking it might be a good idea to try baking this in a turkey roasting pan!) The top layer should be Mozzarella cheese.
5. Cover pan with aluminum foil, keeping in mind that it will stick to the cheese if it touches ... so be sure to 'tent' the foil over the pan.  
6. Bake at 350 degrees until heated through. Remove foil and return to oven.  Continue to bake until cheese is lightly browned and bubbly.

NOTE: You may choose to make this beforehand and not bake it right away.  If this is the case, and you plan to keep it in the refrigerator or freezer before baking, you can put a layer of plastic wrap or wax paper UNDER the foil to keep the aluminum foil from dissolving into the lasagna. But DON'T FORGET to remove plastic wrap or wax paper before baking!  

After baking, let lasagna stand for 10-15 minutes before serving.

***Serving Suggestion:
Green salad and garlic bread.