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Tuesday, May 20, 2014

Lasagna.... YUMMY!!

So for my birthday this year, I decided to make Lasagna for all my friends. This recipe is really the best recipe I have ever found for lasagna. I took like a year to make (ok, maybe just 4-5 hours) I wanted the sauce to simmer for a little bit longer than the minimum recommended time. It was SO worth it.

Of course, since it was my birthday, I didn't take a picture and think about blogging about this recipe. But the next day when I made spaghetti with the left over sauce (I made 1 1/2 pans) ... I thought dang it, a picture would have been nice... O'well.

Take it from me, if you want to impress with your own sauce this will do it!

 Original recipe makes 1 9x13-inch pan

Ingredients:
 1 pound bulk Italian sausage
 1 pound ground beef
 1 cup chopped onion
 4 cloves garlic, minced (I used my tastefully simple Garlic Garlic)
 2 (8 ounce) cans tomato sauce
 1 (14 ounce) can diced tomatoes
 1 (14 ounce) can Italian-style crushed tomatoes
 2 (6 ounce) cans tomato paste
 3 tablespoons chopped fresh basil
 2 tablespoons chopped fresh parsley
 2 teaspoons brown sugar
 1 teaspoon salt
 1 teaspoon Italian seasoning
 1/4 teaspoon ground black pepper
 1/2 cup grated Parmesan cheese
 12 lasagna noodles
 1 egg
 1 (15 ounce) container ricotta cheese
 2 tablespoons chopped fresh parsley
 1/2 teaspoon salt
 1 (16 ounce) package shredded mozzarella cheese, divided 
3/4 cup grated Parmesan cheese, divided

 Directions:
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat, cooking and stirring until meat is cooked through, 10 to 15 minutes.

Drain and discard grease.

Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar, salt, Italian seasoning, black pepper, and 1/2 cup Parmesan cheese into meat mixture.

Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor).
Stir occasionally.

Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

Beat egg in a bowl and stir ricotta cheese, and 1/2 teaspoon salt, into egg until thoroughly combined.

Preheat oven to 375 degrees F (190 degrees C).

Cover bottom of a 9x13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles, 1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish. Repeat layers twice more, ending with mozzarella and Parmesan cheeses.

Cover dish with aluminum foil. Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes. Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.




                                   Recipe adapted from Kim's Lasagna from allrecipes.com

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