Recipe

Lasagna Recipe


Lasagna Recipe
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I lucked onto this one way back when but it still gets rave reviews from family and friends. The sauce is short-cooked but quite tasty. The final product is just short of heaven to my family. Prep is time-consuming but bake time is not.

Lacrenshaw

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Ingredients
  • 1 pound Italian sausage, uncased (I use hot)
  • 1 pound lean ground beef
  • 2 (or more) cloves garlic, minced
  • 2 tablespoons sugar (optional & I don't use)
  • 1 1/2 teaspoons dried basil
  • 1/4 teaspoon pepper
  • 1/4 cup parsley, chopped
  • 3 24-26 ounce cans roma tomatoes (I use puree instead)
  • 1 small can tomato paste
  • 1 tablespoon salt
  • lasagna noodles (I use the no-boil ones)
  • 15 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound shredded mozzarella cheese
  • 1/2 cup grated Parmesan

Directions
  1. Preheat oven to 350 degrees F.
  2. Saute sausage meat and ground beef together in a large sauce pot until cooked, about 20 minutes.
  3. Add garlic and saute for 30 seconds.
  4. Add sugar (if using), 1 tablespoon salt, basil, pepper and 1/2 the parsley.
  5. Mix well.
  6. Add tomatoes, tomato paste and 1/2 cup water.
  7. Bring to a boil, reduce heat and simmer (stirring occasionally) for 1 1/2 hours.
  8. Preheat oven to 350 degrees F.
  9. Combine ricotta, remaining parsley, egg and salt.
  10. Mix well.
  11. Spoon about 1 1/2 cups of the meat sauce into the bottom of a 13x9x2 pan.
  12. Layer pan with noodles.
  13. Spread with 1/2 the ricotta mixture.
  14. Top with 1/3 of the mozzarella cheese.
  15. Spoon another 1 1/2 cups sauce over the cheese.
  16. Sprinkle with 1/4 cup Parmesan cheese.
  17. Repeat layering.
  18. Top with remaining sauce, mozzarella and Parmesan cheese.
  19. Cover pan with foil.
  20. Bake for 25 minutes.
  21. Remove foil.
  22. Bake 25 minutes longer.
  23. **It's always a good idea to bake this on a cookie sheet!

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Comments


Sounds like a real comfort food to me! Nice lasagna recipe, reach in flavor!


Thanks, Julia!


Yum! love lasagna! great recipe....


Petunia,
Glad you like it. Enjoy!
Lorraine


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