I am about to fall from grace, in the eyes of some of you, but let me just go ahead and ‘fess up, right off the bat: the World’s Best (and Easiest) Lasagna has store-bought pasta sauce in it. Yup. I use Prego Pasta Sauce in this recipe. This is the recipe that won my husband’s heart, before we got married, and I’ve tried (now that I’m a better, more experienced cook) substituting my own homemade tomato sauce. But when I did so, I left my husband bitterly disappointed, and asking why I couldn’t just use Prego.
You know how when you have warm, loving memories associated with a certain dish, and nothing else will do? Well, that’s how he feels about my lasagna recipe. I’ve made peace with his preferences, and with my own weakness in using something that’s pretty processed, and now that I have, I also recognize that it sure is a time-saver to open a jar of tomato sauce, rather than make my own!
To make that Prego really taste delicious, though, I add a secret ingredient: one pound of Italian Sausage. (I use the Mild variety, not the Hot.) I brown it in a sauté pan, breaking it up into chunks, and then draining the cooked sausage on a plate that’s been covered with paper towels. Something about that Italian Sausage works MAGIC on the Prego, and suddenly, you’ve turned something kind of boring into the Food of the Gods!
So here it is: and it truly is the Best Lasagna Recipe I’ve ever tasted. So good, in fact, that I dare to call it the:
World’s Best, and Easiest, Lasagna Recipe
- 1 1/2 large jars of Prego Pasta sauce, (the large jars are 67 oz.)
- to which I add
- 1 lb. browned, drained Italian Sausage
- 15 Lasagna noodles: I'm finding the no-boil lasagna noodles from Barilla or Trader Joe's work great - and it saves me a step.
- 2 c. ricotta cheese, mixed with
- 2 beaten eggs,
- sea salt & freshly ground black pepper, to taste
- 1/2 c. chopped fresh parsley
- 1 lb. shredded mozzarella cheese
- 1 cup freshly grated Pamagiano Reggiano cheese
- 1) Spread a little sauce over bottom of pan.
- 2) Cover with a layer of noodles (1/3 of the noodles)
- 3) Put a blotch of filling here and there. Use 1/2 of the filling
- 4) Sauce (1/3 the remaining sauce)
- 5) 1/2 the mozzarella, hither and thither
- 6) Another 1/3 of the noodles
- 7) Remaining filling, followed by
- 8) Sauce - another 1/3 - which gets followed by
- 9) Remaining mozzarella
- 10) Every last noodle
- 11) Ultimate dosage of sauce
- 12) The parmesan
- Bake 45 minutes covered by foil at 375º; uncover for last 10 minutes. Let stand 10 minutes before serving.
- Make your own tomato sauce if you must, but I'm telling you this because I care about you: Prego is delicious, when you add in that browned Italian sausage, and you'll be thrilled with the results and the time savings.