Ingredients
- 8oz box D’Agostino’s Elena Piccola Pasta
- Large jar D’Agostino’s Pasta Sauce “Levigato” (with ½ cup water added)
- 8oz carton Ricotta Cheese
- 1 ½ cups Romano Cheese (freshly grated)
- 8oz block Mozzarella Cheese (freshly shredded)
- – Meat Mixture –
- ¾ – 1lb ground round or sirloin seasoned with salt, pepper and garlic powder
- 3 cloves minced garlic
- 2 tbsp seasoned breadcrumbs
- 1 small chopped onion
- 1 whole egg
- **Note: you can substitute the meat or omit entirely for a vegetarian option
Directions
Mix seasoned ground meat with onion, garlic cloves, breadcrumbs and egg.
In skillet, cook meat mixture until no longer pink. Pour pasta sauce with water added into a medium-size saucepan and bring to a boil. Add meat mixture to sauce and simmer for 10 minutes.
Spread ½ of the sauce with meat mixture on bottom of 6X9 lasagna pan. On top of the sauce mixture, arrange a layer of uncooked D’Agostino’s Elena Piccola Pasta side by side and then place another piece in center of each, overlapping the first layer. Press the pasta down into the sauce.
Next, spread the Ricotta Cheese over pasta layers, and then sprinkle ½ of the Romano Cheese and ½ of the Mozzarella Cheese on top of the Ricotta.
Repeat this, pouring the other ½ of sauce, other ½ Piccola Pasta (layering as before), then the Ricotta and Romano, reserving the other ½ of the Mozzarella Cheese until after you bake it.
Cover lasagna pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and turn over up to 475 degrees. Sprinkle remaining Mozzarella Cheese evenly over the top and bake approximately 10 minutes until cheese is melted. Let stand for 5 minutes before cutting into squares.
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