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“This is an old standby when time’s limited and guests are expected for dinner. It’s a combination of several easy lasagna recipes I have tried over the years.” —Mary Grimm, Williamsburg, Iowa
Nutritional Facts 1 piece equals 405 calories, 21 g fat (10 g saturated fat), 113 mg cholesterol, 636 mg sodium, 24 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Make-Ahead Lasagna in Simple & Delicious December/January 2011, p78
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Mar. 06, 2012 by s_pants
This is great to make ahead and have ready to bake the next day. It definitely is spicier than others because of the hot Italian sausage; next time I might go with the mild...especially when serving it to my daughter. But when I think of lasagna, this is it!
Reviewed on Dec. 01, 2011 by tootgirl
I loved this recipe. Having the lasagna sit overnight before baking really helps the flavors meld together for a delicious dish!
Reviewed on Dec. 20, 2010 by YummyVittles
very good basic recipe. Family loved it.
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