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This one is from Betty C’s library. It’s just lasagna, but you all know by now that you can\u00a0 ramp up just about any basic recipe to suit yourselves.\u00a0 Since it’s a do-ahead, the kind of thing my grandmas both knew they’d need to address before the thundering herds of grandkids arrived, it’s an updated version of that same thing.\u00a0 And this version uses all the modern conveniences that Grandma had to make herself during canning season, so enjoy the conveniences of modern life and toast your grandparents for their resourcefulness.<\/p>\n
Do-Ahead Lasagna<\/strong><\/p>\n Ingredients<\/strong><\/p>\n 1 \u00bc lb bulk Italian pork sausage<\/p>\n 1 jar (26 to 28 oz) tomato pasta sauce (any variety)<\/p>\n 1 package (25 to 27 1\/2 oz) frozen cheese-filled ravioli<\/p>\n 2 \u00bd cups shredded mozzarella cheese (10 oz)<\/p>\n 2tablespoons grated Parmesan cheese<\/p>\n Steps<\/strong><\/p>\n In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain.<\/p>\n In ungreased 13 x 9-inch (3-quart) glass baking dish, spread 1\/2 cup of the pasta sauce. Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 & 1\/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.<\/p>\n Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.<\/p>\n Heat oven to 350\u00b0F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1\/2 cups mozzarella and the Parmesan cheese. Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let it stand 10 minutes before cutting<\/u>.<\/p>\n Expert Tips<\/strong><\/p>\n Let pasta casseroles stand a short time after baking for easier cutting and serving.<\/p>\n Serve with thick slices of garlic bread and a tossed green salad. If you still have room for dessert, offer scoops of raspberry and chocolate sorbet.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"