Lasagna

Lasagna Served at the 2015 Say Cheese Wine Trail
Lasagna
Served at the 2015 Say Cheese Wine Trail

Best paired with Adam Puchta Hunter’s Red

  • 1 jar of your favorite spaghetti sauce (we like Prego)
  • 1 small can of diced tomatoes
  • 1 small can of tomato sauce
  • 1 pound hamburger
  • 1/2 pound Italian sausage
  • 1/2 cup onion, chopped
  • 1 Tablespoon garlic, chopped
  • 1 Tablespoon Italian seasoning
  • Salt & pepper, to taste
  • 1 tub Ricotta cheese
  • 1 egg
  • 1 small can of turnip greens or wilt approximately 1 pound of fresh spinach
  • 1 box lasagna noodles, cooked according to package
  • 3 cups cheddar cheese, shredded
  • 3 cups mozzarella, shredded

Pre-heat oven to 350°F. Cook hamburger, Italian sausage, onion and seasonings; drain. In large sauce pan, combine spaghetti sauce, diced tomatoes and tomato sauce then add cooked meat. Cook until thick and bubbly. Mix together ricotta cheese, egg and greens.

Assemble:

Prepare 9×13 pan (spray with Pam) and a 1/2 cup of the sauce. Layer with noodles, then ricotta cheese mixture, sauce and shredded cheese. Repeat layers as desired.

Bake for 1 hour.