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From Val’s Kitchen has teamed up with Better In Bulk to bring you a few other bloggers to bring you this recipe linky. This feature runs every Monday. It’s a great opportunity for you to find and share menu ideas. Some weeks I’ll be sharing a recipe of my own, while other weeks I’ll be featuring one of the your recipes (from those submitted the previous week). Please visit the other bloggers and readers and check out the recipes they’ve shared. You never know, you could meal plan your whole week right here in a matter of minutes!
This week, I’m featuring a dish I put together because I simply wanted to use the food. We’d hosted a Buddy Walk and we had a lot of leftover cold cuts. A person can only eat a #1 sub (ham, salami and cheese) for so long before they need something else. And that’s how I came up with the #1 Lasagna Recipe, because I was thinking of #1 subs.
FYI – If you’re looking for lasagna with cooked meat, try my Crockpot Lasagna Recipe or my Cheddar Beef Lasagna Recipe. If you like the cold cut idea, you might also like my Country Ham And Vegetable Lasagna Recipe or my Chicken Parm Cold Cut Lasagna Recipe.
My #1 Lasagna Recipe
- 1X box oven ready lasagna (you will use 9 or 12 pieces)
- 3/4 lb sliced deli ham
- 1/2 lb sliced genoa salami
- 1x 15 oz can tomato sauce (I used one seasoned with basil, garlic and oregano)
- 2 lb ricotta cheese
- 4-8 oz shredded cheddar cheese
Preheat oven to 375 degrees.
In a greased lasagna pan, lay down a very thin layer of tomato sauce. This should use about 1/4 of the can’s contents.
Place three lasagna noodles in the pan side-by-side.
Distribute your ham evenly across the three noodles. There’s no specific way to put it down, just keep it even. Where my pieces of ham were nicely cut I just laid them down flat. Where the ham had broken or shredded I just filled placed it on top of each other or filled in the corners.
Now place the sliced salami down. I just placed little piles of four slices next to one another and covered the ham.
Lay down another layer of noodles.
Place the ricotta on top of the noodles, distributing evenly.
Place the shredded cheddar cheese on top of the ricotta.
NOTE: If you want to use 12 lasagna noodles, this is where you’d put them. You’d do the layer of ricotta, then a layer of noodles, then a layer of shredded cheddar.
Place the final layer of noodles in the pan, on top of everything else.
Cover the noodles with sauce generously, emptying the can.
Bake for 45 minutes.
Sorry that photo didn’t come out especially well.
My #1 Lasagna has a smoky flavor over the ooey gooey cheese. It’s super easy to make (no cooking required like with my regular lasagna recipe) and it’s very tasty.
Now let’s see what you’re cooking up!
Please post the direct link to your recipe, not your blog, and the name of your recipe. All others will be removed.
By linking up you are giving me permission to feature your recipe and photo, crediting you of course.
And last but not least, be sure to visit again next Monday for a new recipe and to link up!