2cupsricotta cheese, could use cottage cheese or half
2Tablespoonsfreshly chopped basil, or 1 teaspoon dried basil
16ouncesdeli sliced or shredded mozzarella cheese
3/4cupgrated parmesan cheese
Optional: Fresh basil for serving
Making the sauce and filling:
Brown the hamburger and Italian sausage with the onions in a pan over medium-heat. Drain grease and then add the garlic and cook an additional 1-2 minutes. Cook until onions are soft. Then add in spaghetti sauce, Italian seasoning, salt and pepper. Add up 1/2 cup water if desired. Let simmer for 15 minutes. Salt and pepper to taste. Add more Italian seasoning or fresh basil if desired.
While the sauce is simmering, whisk the egg in a medium-sized bowl. Then add in the ricotta cheese and basil. You could also do half ricotta and half cottage cheese. Set aside.
Preheat oven to 375°F. Spread about a cup of the sauce onto the bottom of the 9x13" pan. Place 4 noodles (you may need to break some noodles to fit) on the bottom of the pan. Then spread about 2/3 cup of the cheese filling on top. Top with 1/3 of the mozzarella cheese and sprinkle 1/4 cup parmesan cheese over top. Repeat with 2 more layers.
Sprinkle remaining cup of mozzarella cheese on top. Cover with foil and bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 minutes or until golden and bubbly. Allow to set 5 minutes before serving. Top with fresh basil, if desired.
Adding vegetables: You can absolutely sneak vegetables into this lasagna. Just add it in when cooking the onions. Some vegetables we like to add are chopped carrots, celery, spinach and/or mushrooms.Assemble ahead of time: You can make this ahead of time and leave in the refrigerator up to 24 hours before baking. You can also make the sauce up to 3 days in advance. Freezer instructions: This lasagna freezes great for up to 3 months. Simply assemble according to directions in a freezer safe pan. Instead of baking, cover tightly with plastic wrap. Then cover with foil and label with date. When ready to bake, place in the refrigerator overnight. Remove plastic (keeping foil on) and bake as directed. Add an additional 20 minutes. You can also bake frozen at 350°F for 1 hour and 30 minutes with foil and bake uncovered for 20-30 minutes or until bubbly.