Lasagna From Scratch

10 Servings
Pasta
Italian
Main Dish Pasta Italian

1 pound of sweet/mild Italian sage
1 pound of und beef
1/2 cup of chopped ons
2 cloves of lic chopped
1 can of crushed atoes
2 cans of ato sauce
2 cans of ato paste
1/2 cup of Water
2 tablespoons white ar
1 teaspoon nel seed
2 teaspoons fresh il leaves chopped
4 tablespoons fresh lian parsley chopped (divided)
1 teaspoon t
1 teaspoon lian Seasoning
1/2 teaspoon und pepper
23 ounces of otta cheese.
1/2 teaspoon fresh grated meg
1
1 pound shredded zarella cheese
1 cup grated mesan cheese
12 lasagna noodles

SAUCE PREPARATION Brown the sausage, ground beef, onion, and garlic in a large pot. Remove grease (optional). Stir in the crushed tomatoes, sauce, paste, and water. Gently stir in sugar, fennel, basil, parsley (2 TBS), salt, Italian seasoning, and ground pepper. Simmer sauce on low for 1.5 hours (stirring occasionally). (If serving next day, cover and refrigerate). Soak lasagna in HOT tap water for 15 minutes. RICOTTA PREPARATION - In a large mixing bowl... Ricotta cheese, Fresh grated nutmeg, egg, and last 2 TBS of parsley. Mix with a spoon until well blended. PREHEAT OVEN TO 350 DEGREES BUILD THE LAYERS - in a 9x13 inch baking pan (the deeper the better) 1) Spread 2 cups of sauce 2) Lay 1/2 of the lasagna noodles after shaking off water (these will still seem firm, but they will soften perfectly during baking). 3) Spread half of your ricotta mixture over noodles. 4) Spread half of the mozzarella and parmesan cheeses over ricotta Repeat steps 1-4 saving a little of the mozzarella for the top. Top off with remaining sauce and mozzarella. Cover with foil and bake for 25 minutes Remove the foil and bake for another 25 minutes. Slightly browned edges will tell you its done. Allow to cool for 15 minutes and dig in.


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