MILLION DOLLAR EASY LASAGNA
I do have a great story about this recipe though. One of my goals is to work on trying to do most of my cooking for the month in a couple days back-to-back, to maximize my efficiency and get all of my kitchen-and-studio destroying done at one time.
This sounds easier than it is. For me, it’s the equivalent of trying to cook Thanksgiving dinner- on my feet in the kitchen all day, running back and forth, setting up shoots. Throw in filming for videos in there and it’s a chaotic day.
I did this recipe and a Slow Cooker Bolognese on the same day. I made the massive mistake of doing this on a day when the kids were both with me and Dave was not home. It did not go according to plan and I ran out of light to photograph the lasagna. No worries, I’ll just do it tomorrow, I tell David when he gets home.
The next morning, I went to go set up and shoot it. I looked all around for the pan of lasagna and couldn’t find it. We had eaten some the night before, but there was still half a pan remaining. But it was nowhere to be found.
INGREDIENTS
DIRECTIONS
for full instruction please see : www.gogogogourmet.com
This sounds easier than it is. For me, it’s the equivalent of trying to cook Thanksgiving dinner- on my feet in the kitchen all day, running back and forth, setting up shoots. Throw in filming for videos in there and it’s a chaotic day.
I did this recipe and a Slow Cooker Bolognese on the same day. I made the massive mistake of doing this on a day when the kids were both with me and Dave was not home. It did not go according to plan and I ran out of light to photograph the lasagna. No worries, I’ll just do it tomorrow, I tell David when he gets home.
The next morning, I went to go set up and shoot it. I looked all around for the pan of lasagna and couldn’t find it. We had eaten some the night before, but there was still half a pan remaining. But it was nowhere to be found.
INGREDIENTS
- 1 lb Italian Sausage
- 8 oz ricotta cheese
- 1 egg
- 1 cup parmesan cheese
- 1/4 cup chopped parsley
- 1/4 cup chopped basil
- 24 oz jar marinara sauce
- 1 box oven ready lasagna noodles
- 2 cups shredded Italian-blend cheese
- 15 oz jar Alfredo sauce or 1 recipe Olive Garden Alfredo
- 16 oz fresh mozzarella
DIRECTIONS
- Preheat oven to 350 F.
- In a medium skillet over medium high heat, brown the sausage. Drain any fat and set aside.
- In a medium mixing bowl, stir together the ricotta, egg, parmesan cheese, parsley and basil.
- Spread 1/4 cup sauce of marinara sauce in the bottom of a 9 x 13" baking pan. Take 3 oven ready noodles and lay them in the bottom of the pan, leaving a small amount of space between each, to account for expanding during baking.
- Top with 1/4 of the ricotta mixture, 1/4 of the sausage and approximately 1/2 cup of marinara. Use a small offset spatula to mix and smooth the mixture from edge to edge. Top with handful (approximately 1/2 cup) shredded cheese.
- ............................................
for full instruction please see : www.gogogogourmet.com
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