Ingredients
3/4 lb. lean ground beef
1 lb. bulk Italian ground sausage
I box whole wheat lasagna noodles (about 14 noodles)
2 cups marinara sauce
1 cup Alfredo sauce
2 ¼ cups ricotta cheese
24 ounces shredded mozzarella** (I used 8oz)
Instructions
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
Cook lasagna noodles according to package instructions. Drain pasta and any excess water.
While the noodles cook, get started on the meat. In a large skillet over medium high heat, brown beef and sausage until no longer pink. Drain off fat and return cooked meat to the skillet.
Stir in pasta sauce and Alfredo sauce.
Spoon enough of the meat sauce into the bottom of the prepared dish to cover in a thin layer (about 1 ½ cups). Add a layer of noodles.
Spread a layer of ricotta (about ¾ cup) over the noodles. Drop small spoonfuls of the ricotta all over the top and then use the back of a spoon or spatula to gently spread it in an even layer.
Sprinkle a layer of mozzarella over top of the ricotta.
Repeat layers twice more.
Finish with a final layer of sauce, sprinkle with another 1 cup of mozzarella.
Bake lasagna, uncovered, for about 45 minutes (or until heated through). Allow the lasagna to stand for about 15-30 minutes before slicing and serving.
Notes
Smaller Family? Cut the ingredients in half and prepare the lasagna in an 8-inch square dish. Cooking and baking instructions remain the same.
Prep Ahead: This is the idea make-ahead dinner! Assemble the lasagna as instructed through Step 9. Cover tightly and keep in the refrigerator overnight or freeze for up to 3 months. When ready to bake, thaw the lasagna in the refrigerator overnight. Allow the dish to sit on your counter for about 30 minutes to come to room temperature, and then proceed with baking as instructed.
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