CELEBRATE ALL THE WAYS TO LOVE LASAGNA & MARCH GIVEAWAY!

MARCH GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from
followers that comment. The drawings will be on the 1st of each month!
.
The March Monthly Giveaway is this adorable Mouse Pin Keep

Each time you comment on a new post gives you another chance to win the Mouse Pin Keep

CELEBRATE ALL THE WAYS TO LOVE LASAGNA

From classic Neapolitan Style Lasagna and Seafood Lasagna with Pesto and Roasted Peppers, to Chocolate Pistachio Cannoli Lasagna — this is a mouthwatering collection no lasagna lover should be without! Order your FREE limited edition cookbook today. Just click LOVE to sign up for it.

MEATBALL LASAGNA (NEAPOLITAN STYLE)

INGREDIENTS:

16 oz. Sorrento® Mozzarella
2/3 cup Parmesan, grated
1 Egg
3/4 lb. Ground Beef
4 cups Tomato Sauce
12 Lasagna Noodles
1/2 lb. Raw Italian Sausage, casing removed
5 Eggs, hard boiled, peeled, sliced

DIRECTIONS:

Preheat oven to 400°F.

Cook lasagna according to package directions. Reserve.

Make meatballs by mixing the Parmesan, uncooked egg, and ground beef along with salt and pepper. Form into ¾-inch balls. Cook on sheet in oven until browned. Reserve.
To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1 cup of sauce on bottom and top with 4 of the lasagna sheets to cover bottom of dish.

Layer with ½ the meatballs, the sausage, and ½ the sliced eggs. Top with 1½ cups sauce.

Top with 1 more layer of lasagna noodles, the rest of the sausage, egg, and meatballs. Top with 1 cup of sauce.

Top with last layer of 4 noodles, 1 cup of sauce, and the mozzarella.
Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling, Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.