Doris Roberts' Lasagna Recipe

Name: Doris Roberts' Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Italian sausages; 1 lb fresh white button mushrooms, sliced; 1 cup frozen peas; 2 (16 ounce) boxes lasagna noodles; 6 hard-boiled eggs, sliced into discs; 1 raw egg; 25 -30 meatballs (see Doris Roberts' Meatballs); 1 (16 ounce) container ricotta cheese; 1 lb mozzarella cheese, shredded; 1 cup parmesan cheese, cheese grated; meat, sauce (see recipe)

Servings: persons

4 Italian sausages
1 lb fresh white button mushrooms, sliced
1 cup frozen peas
2 (16 ounce) boxes lasagna noodles
6 hard-boiled eggs, sliced into discs
1 raw egg
25 -30 meatballs (see Doris Roberts' Meatballs)
1 (16 ounce) container ricotta cheese
1 lb mozzarella cheese, shredded
1 cup parmesan cheese, cheese grated
meat, sauce (see recipe)

1
In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
2
Cook noodles according to package. Drain, separate and set aside.
3
Slice eggs and set aside.
4
In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
5
Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
6
Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
7
Bake at 325u00b0F for 30 to 40 minutes.

978

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 4 Italian sausages, 1 lb fresh white button mushrooms, sliced, 1 cup frozen peas, 2 (16 ounce) boxes lasagna noodles, and more.

Yes, Doris Roberts' 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!

Doris Roberts' Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions