Aubrey'S Lasagna Recipe

Name: Aubrey'S Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sauce:; 1 Pound Ground Hot Sausage; 2 (28oz) Cans Whole Tomato's; 1 Medium Onion; 3 Garlic Cloves; 3 Tablespoons Olive Oil; 1 Can Tomato Paste; 1 Bay Leaf; 1 Teaspoon Oregano; 1 Teaspoon Italian Seasoning; 1/4 Cup Sugar; 1 Teaspoon Salt; For Meatballs:; 1 Pound Meatloaf Mix (1/3 pd each of pork, chuck, and veal); 1 1/2 Cups Bread Crumbs; 1 Cup Olive Oil; 1/3 Cup Whole Milk; 1/2 Cup Romano; 1/2 Parmesan; 1/4 Cup Parsley; 1 Egg (lightly beaten); 1/4 Teaspoon Black Pepper; For Filling:; 1 Pound Ricotta; 1/2 Cup Romano; 1/4 Cup Parsley; 1/4 Teaspoon Salt; 1 Egg (lightly beaten); For Pasta and Assembly:; 1/2 Box Lasagna Pasta

Servings: persons

For Sauce:
1 Pound Ground Hot Sausage
2 (28oz) Cans Whole Tomato's
1 Medium Onion
3 Garlic Cloves
3 Tablespoons Olive Oil
1 Can Tomato Paste
1 Bay Leaf
1 Teaspoon Oregano
1 Teaspoon Italian Seasoning
1/4 Cup Sugar
1 Teaspoon Salt
For Meatballs:
1 Pound Meatloaf Mix (1/3 pd each of pork, chuck, and veal)
1 1/2 Cups Bread Crumbs
1 Cup Olive Oil
1/3 Cup Whole Milk
1/2 Cup Romano
1/2 Parmesan
1/4 Cup Parsley
1 Egg (lightly beaten)
1/4 Teaspoon Black Pepper
For Filling:
1 Pound Ricotta
1/2 Cup Romano
1/4 Cup Parsley
1/4 Teaspoon Salt
1 Egg (lightly beaten)
For Pasta and Assembly:
1/2 Box Lasagna Pasta
1/2 Pound Mozzarella
1/2 Pound Provolone (6 slices)

1
Heat oil in saucepan over med-high heat, then saute onion until golden, about 6 minutes. Add garlic (Minced) oregano saute 2 minutes. Combine all ingredients in large pot and simmer for 3 hours. While sauce is cooking brown sausage and add to sauce than meatballs.
2
Form and Fry Meatballs:
3
Stir together bread crumbs and milk let stand 10 minutes. Than combine all ingredients. (Do not overmix)
4
Form meatballs and fry in oil, than cool on paper towel. After cooled break up meatballs into sauce.
5
Make Filling:
6
Combine all ingredients.
7
Boil and Bake Pasta:
8
Preheat oven 425 degrees with rack in middle.
9
Cook pasta in salted water till al dente. Drain and cool with cold water.
10
Layer 13x9 baking dish with sauce, pasta, filling, cheese. Top with Provolone.
11
Bake covered with tin foil 20 minutes, 20-30 minutes uncovered till cheese is golden. Cool 20 minutes.

1379

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: For Sauce:, 1 Pound Ground Hot Sausage, 2 (28oz) Cans Whole Tomato's, 1 Medium Onion, and more.

Yes, Aubrey'S Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubrey'S Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions