Description

This is my version of the classic Italian-American Lasagna. A delicious Lasagna meat sauce, perfectly seasoned and creamy Ricotta cheese filling, along with parmesan cheese and mozzarella cheese layered between pasta. What could be better.

Ingredients

1 pound sweet (or hot) Italian sausage 1 pound ground beef (Lean) 1 large white onion, chopped 3-4 cloves garlic, finely chopped 1 (28 ounce can) crushed tomatoes 1 (15 oz can) tomato sauce 2 (6 ounce cans) tomato paste ½ cup red/white wine or chicken/beef broth or water 2-3 tablespoons sugar 1-2 teaspoons dried Italian seasoning (see addition comments below) 1-2 teaspoon ground oregano (see addition comments below) ½ teaspoon Kosher salt ½ teaspoon ground black pepper ¼ cup fresh Italian parsley 1 pound dried lasagna noodles (Cooked per package instruction) 1-1¼ pound(s) mozzarella (shredded or deli sliced) 1- 2 cup(s) grated Parmesan cheese (½ cup to be used in Ricotta mixture) Ricotta Cheese mixture: 30 ounces whole milk ricotta cheese ½ cup grated parmesan cheese 1 large egg ½ teaspoon salt ¼ teaspoon black pepper

Instructions

Add the ground sausage and beef to a large heavy bottomed pot over medium heat and brown, breaking into small pieces. When the sausages/beef has lost most of the pinkness add the onions and finish browning. Add the chopped garlic and stir to combine just until you can smell the garlic (About 30 seconds). Turn the heat source down to low. add the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, oregano sugar, salt/pepper and wine. Increase heat source to medium high, stirring constantly, bring the sauce to just below a boil. Reduce heat source to low, loosely cover and simmer for 2-4 hours stirring occasionally. In a mixing bowl, combine ricotta cheese, ½ cup parmesan cheese, 1 egg, parsley, ½ teaspoon salt/pepper and refrigerate until ready to assemble lasagna. When your sauce has simmered for at least 2 hour. Cook lasagna noodles according to package instructions.. Assembly: Spread about 1 cup of your sauce in the bottom of the pan. Place 1 layer of noodles over the sauce then spread with 1/2 of the ricotta cheese mixture evenly over the noodles, sprinkle about ¼ cup of your parmesan cheese evenly over the ricotta mixture, top with 1/4 of mozzarella cheese then ladle about 1 ½ to 2 cups over the top of the mozzarel. Repeat (The number of layers will depend upon the size of your pan and/or your preference). To finish, place a final layer of pasta, topped with enough meat sauce to cover the pasta, then top with remaining mozzarella and parmesan cheese. Cover loosely with aluminum foil. Bake in a preheated oven (375 F)) for 30 minutes. Remove foil, and bake an additional 20-25 minutes or until the top layer of cheese is browned. Allow to cool for 15-20 minutes for ease of serving and serve.

Serves

12 - 14

Additional Comments

Halfway through the sauce simmer, I taste and adjust the seasoning.That's when I add the additional dried Italian seasoning and dried oregano and salt/pepper if needed to taste. The pan I use is 10 inch x14 inch. My preference is to have 2 thick center layers and a top layer of pasta, sauce and cheese.

Lasagna