dimanche 31 janvier 2016

Made-Over Lasagna


1 lb Italian sausage (ground)
15 ounces ricotta cheese
1/4 cup parmesan cheese
4 cups mozzarella cheese (shredded)
2 eggs (beaten)
3 teaspoons garlic powder
1 teaspoon oregano
1 (16 ounce) box elbow macaroni
1 1/2 cups fresh mushrooms (sliced)
2 (26 ounce) jars spaghetti sauce (I use Ragu meat)

1 In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder.
2 Meanwhile cook macaroni according to package for 8-11mins.
3 Brown sausage and drain; add 1 jar spaghetti sauce.
4 In 13x9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms.
5 Repeat layers.
6 Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish -- careful not to overfill, but fully saturate.
7 Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling.
8 **Serve with garlic bread and watch it disappear!**.
9 Also a great dish to make ahead -- freezes great!

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