Our Favorite Lasagna Recipe
Layers of pasta, Italian sausage, zucchini, mushrooms, ricotta, parmesan & fresh mozzarella baked in a robust marinara with pancess.
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Ingredients
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Pasta and Meat
Vegetables
Cheese Mixture
Sauce
Seasoning
Method
Preparation of Ingredients
- 1
Prepare the Vegetables
Slice the zucchini into thin rounds and chop the mushrooms into quarters. Set aside.
- 2
Cook the Meats
In a large skillet over medium heat, crumble and brown the Italian sausage and pancetta until fully cooked, about 8-10 minutes. Drain excess fat.
Cheese Mixture
- 3
Mix the Cheese
In a bowl, combine the ricotta cheese, grated Parmesan cheese, salt, black pepper, and Italian seasoning. Mix until well combined.
Assembly
- 4
Layer the Lasagna
Preheat the oven to 375°F (190°C). In a 9x13 inch baking dish, start by layering 1 cup of marinara sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, then add half of the cooked meats, half of the zucchini, half of the mushrooms, and 1 cup of marinara sauce. Repeat this process, finishing with a layer of noodles topped with marinara sauce and mozzarella cheese.
Baking
- 5
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 6
Cool and Serve
Allow the lasagna to cool for 10-15 minutes before slicing. Serve warm and enjoy!