What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!


Make-ahead lasagna is an absolute lifesaver for having company over. No more hoping you get the timing just right. This cheesy sausage and ground beef masterpiece is as easy as throwing the pan right out of the fridge and into the oven.
1 1/2 pound ground beef
1/2 pound bulk pork sausage
1 medium onion, chopped
2 teaspoons minced garlic
1 can (14.5 ounce size) diced Italian-style tomatoes
1 jar (26 ounce size) 5-cheese pasta sauce
1 jar (15 ounce size) roasted red pepper pasta sauce
1 jar (26 ounce size) marinara sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 container (15 ounce size) ricotta cheese
1/2 cup shredded Parmesan cheese
2 eggs, beaten
1 package (1 pound size) lasagna noodles
1 pound fresh mozzarella cheese, sliced thin
1 1/2 cup shredded Italian 4-cheese blend
Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.
Heat a large skillet over medium-high heat. Add the ground beef, sausage, and onion. Cook, stirring, until the meat is cooked and the onion is soft. Drain off the excess grease.
Place the meat mixture in a large saucepan or dutch oven over medium heat. Add the garlic, tomatoes, and pasta sauces to the pan. Stir well to combine. Season with the salt, pepper, and sugar. Bring the mixture to a strong simmer then reduce the heat to low and let it simmer for 30 minutes.
Meanwhile, combine the ricotta, Parmesan, and eggs in a bowl. Mix well to combine.
Spread a thin layer of the meat sauce in the bottom of the prepared baking pan. Top with a layer of uncooked lasagna noodles, breaking them as needed to fit.
Spread half of the ricotta cheese mixture over the noodles then cover with a layer of sauce.
Cover with a layer of the mozzarella slices then sprinkle with 1/2 cup of the 4-blend cheese.
Repeat the layers of noodles, ricotta, sauce, and cheeses.
Add a final layer of noodles and top with the remaining meat sauce.
Cover the baking pan with non-stick foil and place in the refrigerator. Chill the remaining cheeses. You can make this as much as 1 day in advance. You'll want to chill the lasagna at least 4 hours before baking.
When ready to cook, place the baking pan in the oven and bake, covered, at 350 degrees F for 40 minutes.
Remove the foil and place the remaining slices of mozzarella over the top. Sprinkle the remaining shredded cheese blend over that. Bake, uncovered, for 10-15 minutes or until the cheese has melted and the lasagna is bubbly.
Remove from the oven and let stand, covered, for 10 minutes before serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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