I am no fan of Ricotta cheese! I feel it dulls down the flavor of lasagna and for years I made lasagna and included the ricotta simply because the recipe called for it. Back then I was afraid to not follow recipes to the T no matter what! Then I realized how stupid it was to include an ingredient I didn’t like, so now I make my lasagna with no ricotta and we love it! I substitute extra mozarella and cheddar cheese for the ricotta and the result is a wonderful, delicious cheesy lasagna!
1/2 lb ground beef
1/2 lb ground italian sausage
1 onion, chopped fine
12 no boil Barilla lasagna noodles
2 jars Prego spaghetti sauce (I like the meat flavored)
dash of garlic powder
2-3 cups shredded mozarella cheese
1-2 cups shredded mild cheddar cheese
parmesean cheese to taste
Pre-heat oven to 375 degrees. Spray a 13 x 9″ glass baking dish with non stick cooking spray. Chop onion finely. Add onion to ground beef with dash of garlic powder and brown, meanwhile in a second frying pan brown sausage. Drain both ground beef and sausage and add to 2 jars of Prego sauce in a large sauce pan. Heat sauce through. Spread about 1 cup of sauce on bottom of baking dish, then add 1 layer of lasagna noodles. Spread more sauce over noodles, then add handful of mozarella and cheddar cheese, with a sprinkle of parmesean. Repeat layers until you have used up all the noodles. Finish with a toping of all three cheeses, try to reserve enough sauce to dollop around the top of the lasagna here and there. Cover with aluminum foil that you have sprayed with non-stick spray. Bake 50-60 minutes, then uncover and bake another 5 minutes. Let sit 15 minutes before cutting. Serve with garlic bread and side salad. Serves 6-8.