Shelly's Recipe

Shelly’s Easy Lasagna

Category: Pasta

• 12 uncooked lasagna noodles
• 2 (16-oz.) container ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup refrigerated pesto
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Romano, Parmesan and Asiago cheeses
• 3/4 cups shredded Italian cheeses, used a mixture of mozzarella, provolone and fontina, divided
• 1 pound lean ground Italian sausage or ground beef
• 1 pound cremini mushrooms, roughly chopped
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup finely chopped onion
• 1 can anchovies, undrained
• 1 (24-oz.) jar tomato-and-basil pasta sauce
• 1 (24-oz.) jar Marinara pasta sauce


Preheat oven to 375°. Prepare noodles according to package directions.
Meanwhile, stir together the ricotta cheese and next 5 ingredients. Stir in cheeses.
Cook the sausage and the next 5 ingredients in a large skillet over medium-high heat, stirring often, 6 to 7 minutes or until meat crumbles and is no longer pink; drain. Stir in the tomato-and-basil pasta sauce and let simmer about 30 minutes, stirring occasionally.
Spread half of the marinara sauce in bottom of baking pan. Layer three times in the following order: 4 noodles, 1 about a third of the ricotta cheese mixture, 3rd meat sauce, and shredded cheese in a lightly greased 13- x 9-inch baking dish. Spread remaining marinara sauce over all. Sprinkle with remaining shredded cheeses.
Bake, covered, at 375° for 40 to 45 minutes. Uncover and bake 20 minutes or until cheese is browned. Let stand 10 to 15 minutes before serving.