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Linebacker's Lasagna

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Ingredients
For meat sauce
  Sweet italian sausage 1 Pound
  Hot italian sausage 1 Pound
  Ground beef 1 Pound
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), crushed
  Sugar 1⁄4 Cup (4 tbs)
  Salt To Taste
  Dried basil leaves 1 Tablespoon
  Fennel seed 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chopped parsley 1⁄2 Cup (8 tbs)
  Canned italian style tomatoes 70 Ounce (2 Cans Of 2 Pound And 3 Ounce Each)
  Canned tomato paste 24 Ounce (4 Cans Of 6 Ounce Each)
  Water 1 Cup (16 tbs)
  Lasagna noodles 1 Pound (1 Package)
  Mozzarella cheese 1⁄2 Pound, shredded
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Parsley sprigs 3
For ricotta fillings
  Ricotta cheese/Cottage cheese 45 Ounce, drained (3 Containers Of 15 Ounce Each)
  Eggs 2
  Mozzarella cheese 1⁄2 Pound, grated
  Salt 1 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat oven moderate to 375 F.

MAKING
2) To prepare the meat sauce, remove the outer casing from sausage meat.
3) Chop the meat roughly.
4) Keep a 5-quart Dutch oven over medium heat. Add sausage, ground beef, onion and garlic and stir fry for 20 minutes until brown.
5) Mix sugar, 1 tablespoon salt, the basil, fennel, pepper and chopped parsley. Mix thoroughly.
6) Mix undrained tomatoes, tomato paste and 1 cup water and stir mashing the tomatoes.
7) Boil the mixture, decrease heat and Simmer. Stir and cover for 1 1/2 hours.
8) To prepare Ricotta Filling, in a large bowl mix ricotta, eggs, mozzarella, salt and parsley thoroughly.
9) In a 8-quart kettle boil 5 quarts water and 1 tablespoon.
10) Mix lasagna 2 or 3 at a time.
11) Boil and stirring occasionally for 10 minutes.
12) Drain out in colander, rinse under cold water and drain out. Put on paper towels to dry.
13) Take a casserole dish about 12 by 15 inches, 7-quart capacity and at the base spoon 4 cups sauce.
14) Reserve 16 lasagna. Put remaining lasagna in sauce arranging over the base.
15) Mound 2 cups Ricotta Filling over lasagna and spread evenly.
16) Spoon 4 cups sauce over it.
17) Spoon Ricotta Filling into 16 reserved lasagna. Use 1/3 cup for each.
18) Roll up lasagna, arrange and put the sealed side down in a single layer.
19) Fill more sauce over each rolled lasagna. Add extra sauce to make saucy lasagna.
20) Cover and refrigerate.

FINALIZING
21) Take out from refrigerator and let stand at room temperature about 1 hour.
22) Sprinkle mozzarella and Parmesan cheese over it.
23) Cover with foil and bake for 40 minutes.
24) Remove the foil and bake for 10 minutes more.
25) Cool before serving.
26) Heat remaining sauce to serve with lasagna.

SERVING
27) Garnish the edge of dish with parsley sprigs.
28) Use one filled lasagna with some of lasagna and sauce underneath for every serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Sausage
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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