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Lasagna

Brayden's picture
Ingredients
  Sweet sausage/Hot italian sausage 1 Pound
  Ground beef 1⁄2 Pound
  Onion 1⁄2 Cup (8 tbs), finely chopped
  Garlic 2 Clove (10 gm), crushed
  Sugar 2 Tablespoon
  Salt 1 Tablespoon
  Basil leaves 1 1⁄2 Tablespoon (Dried)
  Fennel seed 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped
  Tomatoes/1 can 2 lb, 3 oz italian-style tomatoes- 4 Cup (64 tbs) (Canned Or Undrained)
  Canned tomato paste 12 Ounce
  Curly lasagna noodles 12
  Ricotta cheese/Cottage cheese 15 Ounce
  Egg 1
  Salt 1⁄2 Teaspoon
  Mozzarella cheese 3⁄4 Pound, thinly sliced
  Parmesan cheese 3 Ounce, grated
Directions

GETTING READY
1) Remove and take out the sausage meat from outer casings and chop the meat.
2) In a pot, bring 3 quarts water and 1 tablespoon salt to boil.
3) Add lasagna sheets, 2 or 3 at a time.
4) Allow to boil, uncovered and stirring occasionally for 10 minutes, or just until tender.
5) Drain the lasagna in colander; rinse under cold water.
6) Dry lasagna on paper towels.

MAKING
7) In a Dutch oven, over medium heat, saute sausage meat, beef,
onion, and garlic, stirring constantly, until well browned for 20 minutes.
8) Mix in the sugar, 1-tablespoon salt, basil, fennel, pepper and half the parsley.
9) Stir in the tomatoes, tomato paste, and 1/2-cup water, mashing tomatoes with wooden spoon.
10) Allow the tomato mixture to boil and reduce heat
11) Put the lid on and simmer, stirring occasionally, until thick—1-1/2 hours.
13) Preheat oven to 375F.
14) In a bowl, mix together ricotta, egg, remaining parsley, and salt; mix.
15) In the bottom of 13-by-9-by-2-inch baking dish, spread 1-1/2 cups sauce.
16) Make layers of 6 lasagna, lengthwise and overlapping, to cover.
17) Smear with half of ricotta mixture; top with third of mozzarella.
18) Spread 1-1/2 cups sauce over cheese and dredge with 1/4 cup Parmesan.
19) Repeat the layering, starting with 6 lasagna and ending with 1-1/2 cups sauce sprinkled with Parmesan.
20) Smear with remaining sauce and top with remaining mozzarella and Parmesan.

FINALIZING
21) Wrap the top of baking dish with foil, tucking around edge.
22) Bake in the oven for 25 minutes.
23) Remove the baking dish from oven and remove the foil.
24) Return the baking dish to the oven and bake, uncovered for 25 minutes more, or until bubbly.
25) Allow to cool for15 minutes before serving.

SERVING
26) Serve hot garnished with remaining parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Parmesan
Interest: 
Party
Preparation Time: 
90 Minutes
Cook Time: 
155 Minutes
Ready In: 
245 Minutes
Servings: 
8

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