@dannylovespasta’s Vodka Arrabbiata Lasagna
1 yellow or white onion
- 2 tbsp olive oil
- 2 cloves crushed garlic
½ lb Italian sausage
½ lb ground beef
- Salt and pepper
1 jar (24oz) Rao’s Homemade Vodka Arrabbiata Sauce
- 12 ounces of lasagna noodles
- 16oz Mozzarella
- ½ cup Pecorino Romano
- 1 cup Ricotta
- Saute 1 diced yellow or white onion in 2 tablespoons olive oil over medium heat until it starts to lose its color, about 7 minutes.
Stir in 2 cloves crushed garlic and cook for 1 minute.
Add 1/2 pound Italian sausage, 1/2 pound ground beef, salt, and pepper and saute until browned, about 10 minutes.
Add 24 ounce jar of Rao's Homemade Vodka Arrabbiata Sauce and let simmer with meat for 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add 1 lb of lasagna noodles and cook until tender, then drain.
Shred the mozzarella cheese and set aside 1/4 cup. In a large bowl combine the rest of the mozzarella, 1/2 cup of grated Pecorino Romano cheese, and 1 cup ricotta.
Preheat oven to 375 degrees.
Spread a spoonful of the meat sauce around the bottom of a 9 by 13 inch baking dish. Then arrange a layer of lasagna noodles to cover the bottom of the dish.
Add a large spoonful of the meat sauce on top of the lasagna noodles and spread. Then add a large spoonful of the cheese mix.
Layer another row of lasagna noodles, then add more meat sauce and cheese. Continue layering noodles, sauce, and cheese until you've reached the top of your baking dish. On the top layer, add sauce and then sprinkle the reserved 1/4 cup of shredded mozzarella cheese