Deadly Delicious Lasagna

45 Reviews

Prep: 25 min
Cook: 45 min
Ready In: 1 hr 10 min

“This is possibly the most fattening, but also most delicious, lasagna ever!” - by Paul Kahl

Ingredients

1 (16 ounce) package lasagna noodles
1 pound pork sausage
2 pounds ricotta cheese
3 (26 ounce) jars spaghetti sauce
1 pound grated Parmesan cheese
1 pound shredded mozzarella cheese
1/2 pound spinach, rinsed and chopped

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Metric US

Original recipe yields 6 to 8 servings

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay noodles on a paper towel.
In a large skillet over medium heat, cook sausage, spicing to taste, until no longer pink, and reserve.
In a large bowl, mix the ricotta and 2 jars of spaghetti sauce. In a medium bowl, mix the Parmesan and mozzarella cheeses.
Stir all but one cup of the cheese mixture into the ricotta mixture; stir in the sausage and chopped spinach.
Preheat oven to 425 degrees F (220 degrees C).
Coat the bottom of a 9x13 inch baking dish with a thin layer of spaghetti sauce. Lay 3 to 4 noodles lengthwise and side by side; then lay 3 to 4 noodles overlapping and in a staggered pattern on top.
Add a generous layer of the sausage/cheese; repeat layers twice, until they have reach 1/2 inch from the top of the baking dish. Layer noodles on top of the lasagna and coat in the last jar of spaghetti sauce. Cover with last cup of cheese mixture and bake in preheated oven for 45 minutes or until golden brown. Slice and serve, and then see a dietician... It's deadly.

Nutrition

Amount Per Serving (18 total)

Calories
575 cal
29%

Fat
33.4 g
51%

Carbs
38.7 g
12%

Based on a 2,000 calorie diet

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Reviews (45)

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SHORNBROOK

Feb. 3, 2005

"This recipe has the potential to be the best lasgna recipe ever. I made two 13x9x3 pans so I didn't have the problem with too much sauce/cheese mixture left over. Since I used the "no boil" lasgna noo..." See moredles, the next time I make it I will bake it at a lower temperature for more time and cover it for part of the cooking time. Baking it at 425 degrees for 45 minutes made it taste like it cooked fast (the flavors didn't seem to blend like they should), the final layer of cheese on the top was too crusty, and the noodles were still a little crunchy (my fault for not using regular lasgna noodles). I also used more pasta sauce because I thought the no-boil noodles would need more liquid. Also, I'm a tradionalist when it comes to the appearance of lasgna. Even though it tasted superb, I'd rather layer my sauce/meat mixture and my cheese/spinach mixture instead of mixing them together. My daughter, who doesn't like spinach or sausage, even liked it!"

LIZANNE

Dec. 18, 2003

"This recipe is very yummy lasagna. The only suggestion I have is either using two smaller pans or a larger one. Mine not only overflowed, but I couldn't use all that yummy mixture!..." See more"

Vikki M.

Apr. 7, 2003

"This recipe was the best lasagna I've EVER had. I was proud to serve it to our friends across the street. It makes a lot and it's not exactly healthy, but it's delicious...." See more"

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