Foil Tray Family Lasagna
A big-batch lasagna made in a foil tray for easy transport, layering sausage and beef ragu with spinach-flecked ricotta so it feeds a hungry crowd.
Built for potlucks and freezers rather than a quiet weeknight, this lasagna bakes right in a disposable foil tray so it travels without dirtying a dish. A mix of sausage and ground beef gives the sauce more character than beef alone, and a handful of chopped spinach folded into the ricotta adds color and a little green to every layer.
Ingredients
Method
Tap a number to mark a step doneCook the lasagna noodles in salted boiling water until just shy of al dente, then drain and lay them out flat so they do not stick together.
In a large pot over medium-high heat, cook the italian sausage and ground beef with the diced onion, breaking up the meat, until browned and no pink remains, about 10 minutes.
Add the garlic and cook for 1 minute, then stir in the marinara sauce, italian seasoning, salt, and pepper, and simmer for 15 minutes until slightly thickened.
In a bowl, mix the ricotta cheese, eggs, chopped spinach, and half of the parmesan until evenly combined.
Heat the oven to 375F and spread a thin layer of meat sauce across the bottom of a large foil lasagna tray.
Layer noodles, the ricotta and spinach mixture, more meat sauce, and a handful of mozzarella, repeating the layers until the ingredients are used up, finishing with sauce, mozzarella, and parmesan on top.
Cover the tray tightly with foil and bake for 40 minutes, then uncover and bake for 20 more minutes until the top is golden and bubbling.
Let the lasagna stand for 15 to 20 minutes before cutting into squares so it holds together when served.
Kitchen note
This lasagna freezes well either baked or unbaked; wrap the foil tray tightly and thaw it in the refrigerator overnight before baking as directed.
