It’s all about lasagna today on Savvy Entertaining!This lasagna recipe is so easy and simple not to mention quite tasty. For a lazy slug like me, it is the perfect combination in making it look like I went to a lot of work when actually I didn’t.
A few other things to note about this lasagna – I make it in bread pans. Hubby and I eat one and freeze the other (because it makes two) but you could make it in a regular lasagna or casserole pan. This recipe also contains no tomatoes or tomato sauce.
I am about to share a little known fact, so hold on to your hats… I am allergic to processed tomatoes. A lot allergic. So that means no tomato sauce, paste, canned tomatoes, cooked tomatoes. Zip. Zilch. Nada.
There are many, many things I love to eat that involve processed tomatoes. So I have learned over the years to adjust my recipes and use alternate ingredients. It has been an interesting adventure in trial and error, for sure! But this recipe is one I’ve made many times and is always good.
So enjoy!
Easy Alfredo Lasagna
1 box of lasagna noodles (the kind you do not have to boil first)
16 ounce container of ricotta cheese
1 1/2 cups shredded mozzarella
1/2 cup shredded Parmesan
2 eggs
1 pound ground beef
1 package of ground sausage
salt
seasonings
1 jar Alfredo sauce
Preheat oven to 375 degrees.
Combine ground beef and sausage with your choice of seasoning and cook over medium heat until brown. While it is cooking, mix together ricotta and Parmesan with eggs. Stir until blended, set aside.
When the meat is browned, drain as much grease as possible from it before stirring into egg and cheese mixture.
Spray a bread pan (or casserole if you want to make one big pan instead of two smaller pans) with non-stick cooking spray. Pour in enough sauce to cover the bottom of the pan, layer in a noodle. In the bread pan, one noodle fills the bottom and makes layering a snap.
Next, layer on meat mixture and top with shredded mozzarella. Repeat layering process with sauce, noodle, meat and cheese. Pour a final layer of sauce and then top off with cheese. Cover with foil and bake about 35 minutes, until mixture is bubbly, then remove foil and bake another 10-15 minutes until cheese is melted and edges are brown.
Remove from oven, let cool a few minutes before plating. Serve with warm, crusty bread and a green salad for a lovely and simple meal!
She Who Can’t Eat Cooked Tomatoes
