Lois “LoLo”’s Razzle Lasagna Recipe

With growing up and not having much, my mother had to think of ways for food to last and something that could be frozen. Years later, I had 8 kids and needed that same kind of convenience for a large family. I created a lasagna which was something all the kids loved. Some of my children would always want to help and that became a fun family tradition. Whether we ate my Razzle Lasagna for Christmas, Easter or just any day, we always enjoyed it and the memories of baking together. The kids would put a dab of this or a dab of that in the recipe. I hope you enjoy the recipe as much as my family! – Lois Wilson, Traditions at Beaumont.

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INGREDIENTS

2 -14.5 oz cans Hunt’s or Del Monte Onion & Garlic Tomato Sauce
2 - 14.5 oz cans Hunt’s or Del Monte Diced Seasoned Tomatoes
2 lbs. of Laura’s Lean Ground Beef (or ground turkey)
4 Smoked Sausage Links (diced)
1 Roll of Mild Sausage
1 package lasagna noodles
3 cups mozzarella
1 cup cheddar
1 cup ricotta
1 cup parmesan (optional)
1 cup cottage cheese
½ cup sugar
3 TBS pureed garlic
1tsp pepper

DIRECTIONS

Preheat oven to 375 degrees. Brown the ground beef, diced sausage links and mild sausage together. Combine the tomato sauce, diced tomatoes, garlic puree, sugar and pepper in a pan and let simmer for 10 minutes before adding the meat mixture. Boil the lasagna noodles, rinse with cold water and let cool.

ASSEMBLY

Put a small amount of the meat sauce in the bottom of the pan to keep noodles from sticking.
Lay the first layer of noodles on top of meat sauce.
Add more of the meat sauce.
Sprinkle shredded mozzarella and cheddar cheese on top of meat sauce.
Add ricotta and cottage cheese.
Repeat steps 2 through 5.
Make sure that the last layer consists of meat sauce and cheese only. Don’t put noodles on the last layer. It should be noodles, meat, and cheese as the last layer.
Optional: Top with parmesan cheese.
Bake for 40 minutes covered, then uncover and bake for an additional 10 minutes.