Kittencal's Lasagna

10
Servings
45m
Prep Time
1h
Cook Time
1h 45m
Ready In


"Making the sauce a day ahead and using fresh pasta sheets make this easy prep! To save time and for flavor the sauce should be made 1-2 days ahead. Cooked lasagna pasta may be used in place of the fresh sheets using four for each layer but do not use that no-boil lasagna pasta! IMPORTANT! make the cheese filling a day 1-3 days ahead to blend the flavors. This will not fit into a regular 13x9 pan, you must use a high-sided lasagna baking pan. My #recipe3319 pairs well with my lasagna! Prep time does not include making the pasta sauce, Nutritional facts do not include pasta sauce"

Original recipe yields 10 servings
OK
  • 1 recipe for Kittencal's Sausage Tomato Sauce For Lasagna or Manicotti -- see link on recipe description
  • FILLING (can make 1-3 days ahead)

Nutritional

  • Serving Size: 1 (177.7 g)
  • Calories 427.5
  • Total Fat - 27.6 g
  • Saturated Fat - 16 g
  • Cholesterol - 248.9 mg
  • Sodium - 1238 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.9 g
  • Protein - 40.4 g
  • Calcium - 1168.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.1 mg

Step 1

In a bowl combine all cheese filling ingredients until well blended; cover and and refrigerate 1-3 days to blend the flavors. Do NOT soak the sheets in cold water first as stated on the package.

Step 2

Preheat oven to 375 degrees F. Set oven rack to lowest position.

Step 3

Grease a high-sided lasagna pan (about 13 x 9-inch) must have high sides this will not fit into a regular 13x9 pan.

Step 4

Pour then spread 2 cups of meat sauce into the bottom of the baking dish.

TO ASSEMBLE LASAGNA:


Step 5

FIRST LAYER: place 2 fresh lasagna sheets into the baking dish over the sauce, then sprinkle 1 cup mozzarella cheese over the noodles, then half of the ricotta mixture.

Step 6

SECOND LAYER: 2 pasta sheets, then 2 cups meat sauce, dollup remaining ricotta mixture over the sauce using tablespoons, then 1 cup mozzarella cheese.

Step 7

THIRD LAYER: top with remaining 2 lasagna sheets, remaining meat sauce.

Step 8

*NOTE* -- If you do make this in a regular 13 x 9-inch baking dish your pan will be VERY full and most likely will over flow while baking, so place onto a large baking sheet to catch any spills, if baking in high-sided lasagna baking pan (as I suggested) you won't need to place it onto a baking sheet.

Step 9

Cover tightly with foil.

Step 10

Preheat oven to 350 degrees F. Bake for 45 minutes.

Step 11

After 45 minutes of cooking time, uncover sprinkle remaining 1 cup shredded mozzarella on top, then return to oven for another 15-20 minutes or until the pasta sheets are JUST just fork-tender. Allow to sit for 20 minutes or more before slicing.

Tips & Variations


No special items needed.

Related

LuLuJ

This was such a flavorful Lasagna using Kittencal's Big-Batch Pasta Sauce (OAMC) for the sauce, and cut the recipe in half. I used a mixer to whip the Ricotta filling and it was fluffed up and rather runny instead of on the firm side. I figured it would firm up during baking and sitting time, but it didn't, which made for a hard time getting it out of the pan, even after letting it set up for 20 minutes or so. However, the taste was super good so who cares! Saving for future repeats and will just mix the cheese filling with a spoon next time!

review by:
(15 Apr 2020)

LouLouIzSpoiled

Delicious Lasagna! I used my own sauce but did add sausage in after I sautéed it, and drained the grease. I used Jimmy Dean's. Loved the cheesy filling in this recipe. It added so much flavor with the added cheeses. It was a little runny, but tasted great nonetheless! My new "Go To".

review by:
(10 Dec 2019)

JustMeMelMel

My sister made this for Christmas and it was excellent! The cheese filling is by far the best I have ever tasted in any lasagna I have ever had. She used Prego spaghetti sauce to save time and it was still amazing! I won't be using any other recipe than this. It could not be any better flavored than this one Kittencal!

review by:
(28 Dec 2013)