A few spices adds a little heat and tons of flavor to the classic lasagna. I like lots of sauce, so I always make extra to pour on top. This recipe requires many ingredients but once assembled, you can store it in the fridge until you’re ready to bake. It can be kept in the fridge for 5 days and reheats well in the microwave.
INGREDIENTS:
- meatloaf mix (ground pork & beef) – 1 lb
- tomato sauce – 24 oz jar
- ricotta cheese – 16 oz
- oven-ready lasagna noodles – 12 pieces
- large onion (diced)
- egg
- grated parmesan – 1/2 cup
- grated mozzerella – 1/2 lb
- garlic – 4 cloves (chopped)
- cayenne pepper
- chipotle chili pepper
- paprika
- dried basil
- dried oregano
- sugar
- salt
- pepper
INSTRUCTIONS:
- Preheat oven to 375°F.
- Saute garlic and onions, with 1/8 teaspoon salt and 1/4 teaspoon sugar. Place into a pot with tomato sauce and simmer.
- Brown meat and add 1/4 teaspoon of cayenne pepper, chili pepper, paprika, basil, oregano, salt and 1/8 teaspoon pepper. Add 1/2 cup tomato sauce and mix.
- In a large bowl, fold together the ricotta, egg, parmesan, mozzerella, cayenne pepper, chili pepper, paprika, basil, oregano, salt and 1/8 teaspoon pepper.
- Spread a thin layer of tomato sauce in the bottom of a casserole dish. Lay oven-ready lasagna noodles on top (leaving some space between noodles).
- Spoon cheese mixture over the noodles and spread evenly. Cover with another layer of noodles.
- Spoon beef mixture over the noodles and spread evenly. Cover with another layer of noodles.
- Repeat with remaining ingredients, for a total of 4-6 layers of noodles.
- Cover with tomato sauce, sprinkle remaining mozzarella and parmesan on top.
- Cover tightly with aluminum foil and bake (covered) for 1 hour.
- Remove aluminum foil and bake (uncovered) for 10 minutes.
May Ng 