Viki's Lasagna Recipe

Name: Viki's Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) box lasagna noodles; 1 lb Italian sausage (crumble, cook and drain, set aside); 1 (28 ounce) can diced tomatoes (recipe asks for large can, but that's not accepted); 1 (28 ounce) can tomato sauce (used to simmer down tom juice but then measurement was off!); 1 (6 ounce) can tomato paste; 1 teaspoon italian seasoning mix, dry; 1 teaspoon garlic, crushed (add more to taste if like garlic...uuum!); 1 teaspoon onion powder (did use chopped onion but could not get same flavor); ½ teaspoon dry chopped basil; 1 teaspoon dried parsley (or more to taste & add end of simmering); 1 teaspoon dry oregano (add end of simmering); 1 teaspoon kosher salt; 1 teaspoon cracked black pepper; 1 lb mozzarella cheese; 1 lb monterey jack cheese; 1 lb longhorn cheddar cheese; 1 lb parmesan cheese (bulk); 1 (8 ounce) packagesliced provolone cheese (holds the sausage in middle when layered); 1 lb romano cheese; 1 lb sharp cheddar cheese

Servings: persons

1 (16 ounce) box lasagna noodles
1 lb Italian sausage (crumble, cook and drain, set aside)
1 (28 ounce) can diced tomatoes (recipe asks for large can, but that's not accepted)
1 (28 ounce) can tomato sauce (used to simmer down tom juice but then measurement was off!)
1 (6 ounce) can tomato paste
1 teaspoon italian seasoning mix, dry
1 teaspoon garlic, crushed (add more to taste if like garlic...uuum!)
1 teaspoon onion powder (did use chopped onion but could not get same flavor)
½ teaspoon dry chopped basil
1 teaspoon dried parsley (or more to taste & add end of simmering)
1 teaspoon dry oregano (add end of simmering)
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 lb mozzarella cheese
1 lb monterey jack cheese
1 lb longhorn cheddar cheese
1 lb parmesan cheese (bulk)
1 (8 ounce) packagesliced provolone cheese (holds the sausage in middle when layered)
1 lb romano cheese
1 lb sharp cheddar cheese

1
Cook the sauce down to be a little thickness,not runny -- that way can do the 'taste test' while simmer -- do not boil.That usually takes a hour or so -- but do not make it too thick -- usually by the time all the other stuff is done it has cooled down to warm.
2
if you prep ahead of course cold is good -- may take longer in oven --
3
PREP:.
4
Find a willing volunteer to do the mise en place shredding, keep each cheese in separate place, do not mix up.
5
I DO NOT COOK THE LASAGNA PASTA.
6
PLACE IN PAN DRY.
7
Start with sauce on bottom.
8
Pasta.
9
Sprinkle with motz, jack, cheddar, longhorn.
10
Sauce.
11
Pasta.
12
Middle should be about now...sauce, layer on slices of provolone, top this with the sausage...add the parmesan and romano...then little more sauce.
13
Pasta.
14
Then follow up with the rest of layers listed in order above.
15
SAVE some parmesan for the top.
16
Spray pan, I have used the 9x12 but then the pasta curls out on edges and u have to cut back on the cheeses & sauce...usually a pan used for lasagna maybe 14...pasta will look strange because they are dry but will expand and absorb the juices...bake 350 degrees, foil top, approx 45 min...please check and make sure foil is loose so as no cheese sticks when removed.
17
REMOVE WITH CARE...ITS PRETTY HEAVY!
18
-- but dee-lish-eee-ooh-soo...VJK.

2843

kcal

Calories

211

Fat

Carbs

199

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 20 ingredients. The key ingredients include: 1 (16 ounce) box lasagna noodles, 1 lb Italian sausage (crumble, cook and drain, set aside), 1 (28 ounce) can diced tomatoes (recipe asks for large can, but that's not accepted), 1 (28 ounce) can tomato sauce (used to simmer down tom juice but then measurement was off!), and more.

Yes, Viki'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!

Viki's Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions