Spring Form Pan Lasagna

A layered lasagna baked in a 9 1/2-inch spring form pan. I think lasagna looks amazing when it comes out of a spring form pan.

Time:

• Prep: ~30 Minutes

• Baking: ~55 Minutes

• 11 lasagna noodles, 3 noodles per layer plus a couple extra

• 1 1/2 x 24 oz jars pre-made marinara sauce

• 2 lbs ricotta cheese

• 3 eggs

• 3 cups shredded mozzarella

• 1/2 cup grated Parmesan cheese

• 1 lb Italian sausage or hamburger or 10 oz spinach

• 2 tsp garlic salt

• 1/4 tsp pepper

○ Preheat the oven to 350 degrees.

○ Boil a large pot of salted water. Add the lasagna noodles and cook until al dente, about 8 to 10 minutes.

○ Cook the sausage or hamburger.

○ Add the marinara sauce to the meat.

○ In a bowl, combine the ricotta cheese, Parmesan cheese, eggs, spinach (if using spinach), garlic salt, and pepper.

○ Put 3 noodles on the bottom and come up the bottom edge with the noodle a little to help keep it from leaking at the bottom.

○ Add a layer of cheese mixture.

○ Add a layer of meat.

○ Top with mozzarella cheese.

○ Repeat two more layers for a total of three layers.

○ Cover with aluminum foil.

○ Bake at 350 degrees for 45 minutes. Remove the foil and bake uncovered for an additional 10 minutes.

○ The lasagna is done when it reaches 165 degrees.

○ Let cool for more than 10 minutes to ensure that it sets.

• When baking in a spring form pan, place the pan on a sheet to catch leakage, or wrap the bottom of the pan in foil.

• If baking from the refrigerator, the baking time is more like 1 1/2 hours.