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This is my dad's lasagna recipe, but, don't worry, it is cut in half. This is not the 9 lb version (but it is easily doubled into it.) We happen to like a noodle-y lasagna, so ours has 4 layers... you can do three is you want. This can be assembled ahead, and kept in the refrigerator. Just add 15-20 min to the covered baking time.
1/2 lb lasagna noodles (8-10), cooked to just shy of al dente (~8 min)
1 med onion, chopped
4 oz mushrooms, sliced (1- 1 1/2 C)
1 Tbsp garlic, minced
1/2 lb ground meat (any kind you like beef, turkey...)
1/2 lb Italian sausage (again, any kind you like)
1 jar of your favorite red pasta sauce (~26 oz)
1/2 tsp oregano
1/2 tsp crushed red pepper flakes (optional)
15 oz ricotta
2 C shredded mozzarella
~1/2 C grated parmesan cheese
2 Tbsp parsley
salt and pepper
In a large, deep sided skillet or pan over medium-high heat, saute onions in a little bit of oil for 3-4 min. Add ground meat and sausage. Lightly salt and pepper. Cook through. Add mushrooms and garlic. Cook until mushrooms start to get soft; it will take about 4 min. Turn off heat. Add pasta sauce, oregano, and red pepper flakes.
In a large bowl, combine ricotta, mozzarella, half the parmesan (1/4- 1/3 C), and parsley.
In a greased 10x10x2 (or 11x7x2) spread a little of the meat sauce in the bottom. Cover with noodles, cut off ends to use for filling in gaps in other noodle layers. Spread 1/4 of the meat sauce over the noodles. Spread 1/4 of cheese mixture over meat layer (placing small dollops evenly over the meat will probably work better.) Repeat this pattern until done. Sprinkle about 1/4 of parmesan over the top. (And maybe some extra mozzarella???)
Cover. Bake at 350 deg F for 30 min. Uncover, bake 15 more minutes.