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Deep Dish Lasagna with Aunt Mary Ann’s Sunday Marinara

Serves: 4-6

Low Carb
Quick to make
Vegetarian
Gluten Free

Ingredients

  • 1 lb. ground chuck
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 (26 oz) jar Aunt Mary Ann¹s Sunday Marinara
  • 8 lasagna noodles cooked and drained
  • 2 lbs. whole milk ricotta cheese
  • 2/3 cup grated Parmesan or Pecorino Romano Cheese
  • 3 eggs
  • 2 tablespoons chopped fresh parsley
  • 2 cups shredded mozzarella cheese

Directions

  1. In a large skillet, brown ground chuck seasoned with salt and pepper.
  2. Drain off excess fat. Combine Aunt Mary Ann¹s Sunday Marinara.
  3. Simmer for 1/2 hour. In medium bowl, mix together ricotta cheese, 1/3 cup grated cheese, eggs, parsley, salt and pepper.
  4. Cover bottom of a 9² 13² baking dish with 1 cup sauce mixture, place 4 lasagna noodles on top of sauce mixture (noodles may overlap), spread half of ricotta mixture over noodles, cover with 1 cup mozzarella and sprinkle with grated cheese.
  5. Repeat process above for second layer.
  6. Cover and bake at 325 degrees for 1-1/2 to 2 hours until top layer has a spongy texture.
  7. Remove from oven and let stand 12 hour before cutting.
  8. Serve with remaining heated sauce mixture.
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