This weekend Alex and I had a few friends come to stay. I love to cook and wanted to make something delicious, but I did not want to slave away in the kitchen all afternoon in order to prepare dinner. Lasagna sounded good. It is easy enough to make, and if you use no-boil noodles, there is very little prep time required of you. So lasagna it was. My friend Michelle whipped up a Jello No Bake Strawberry Cheesecake while I assembled the lasagna.

Michelle and I ran to the grocery store to get the ingredients we needed, while the guys watched the kids and the results of the SC primary. Things were running smoothly, by my calculations, dinner would be ready just in time for the little girls to fill their bellies before heading off to bed. I had browned my meat and was beginning to assemble my lasagna when I realized that I only had FOUR lasagna noodles. FOUR. That was it. So I quickly made the girls peanut butter sandwiches (sorry girls!) and ran back to the store to get more noodles. Things didn’t go according to plan, but everything turned out perfectly in the end. While the lasagna was cooking; Michelle and I gave the girls a bath and put them in bed. This allowed the adults to have dinner in peace and quiet. It was a great weekend. Good food, good friends and a great time.


1 lb ground beef
1 lb ground Italian sausage
1 T olive oil
2 jars of your favorite spaghetti sauce
1 package Barilla no-boil lasagna noodles
15 oz ricotta cheese
1 egg
1/2 c grated Parmesan cheese
4 c mozzarella cheese
salt/pepper to taste

Preheat oven to 375 degrees Fahrenheit. Brown beef and sausage in olive oil, until cooked through. Make sure to break meat apart while cooking. Drain off excess fat once meat is cooked through. Combine egg, ricotta, 2c mozzarella, Parmesan cheese and salt/pepper together. Grease a 9×13 in. pan. Pour 1c sauce on bottom. Layer 4 lasagna noodles on bottom. Put 1/3 cheese mixture down on top of noodles. Next place 1/3 meat mixture, followed by 1/2c mozzarella cheese. Cover with 1-1 1/2 c sauce. Repeat process twice. Once you get to the last layer, place 4 lasagna noodles on top, cover with the last of the sauce, followed by last of the mozzarella cheese. Cover and bake for 45-50 minutes. Uncover and bake for 10 more minutes.

3 Responses

  1. I have a food question, I haven’t read if you allow questions because it is late here so please don’t be offended. We are trying to make New Orleans style French Bread like we were used to most of our lives, we’ve moved to Tn and bread just doesn’t bake like we want here. How can we make the bread rise more here in Tn. Most bread we encounter is doughy.

  2. Personally, I highly recommend trying the extra-virgin olive oil from
    It is imported to the US from Israel, and it is produced using cold presses,
    as was the method over 3,000 years ago; so it has a really unique taste to it.

  3. […] Can you tell she loved the lasagna? […]

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