1cup ground beef $5
1cup mild Italian ground sausage $4
1 24oz Spaghetti mix $2.5(preference)
1pk oven ready lasagna noodles $2.5
1tbs sweet basil season $1
1tbs Italian season $1
8oz ricotta Cheese $3
2cups of Mixed Mild and Moz shredded cheese $5
Whole frozen bag green beans steam-able $3
Kro Texas Toast $2.5
Minced garlic tsp
1bag frozen Trinity Blend $1.25
Start by cutting oven on 350 degrees while cooking next step
On stove top cook Italian Sausage and ground beef together with bag of trinity blend and seasons to well and drain skillet of excess grease
Add drained season protein with trinity back in skillet on mid high add sauce and allow 10 minutes to simmer.
Get baking dish spray with a nine-stick spray or touch inside dish with an oil.
Take a scoop of sauce only glaze bottom of baking dish starts to layer.
Noddle cover bottom of dish in rows
Then meat sauce, light layer of
Ricotta cheese, light layer of mixed cheese and repeat 2 more times.
Last layer of mixed cheese should be layered 2x.
Bake for 25 minutes or until cheese melt perfect.
Pull from oven, allow to sit and cool 20 minutes before cutting (allow to cool in fridge for quicker results)
Skillet hot cook down 1/4 butter stick and minced garlic
Add beans allow to cook down 5min add too and cut stove off to simmer.
While lasagna is cooling spray pan, add toast and cook in oven for 8 minutes.
(For fastest results cook simultaneously)
Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.