I've only attempted to make Lasagna a couple of times. This recipe is truly simple. You can put it together the night before and anyone can easily throw it in the oven. I must admit this is the only recipe I will use from now on. You can easily substitute fresh tomatoes or your own homemade sauce for what the recipe calls for. Add more meat/no meat. You could really customize as you go.
What you will need:
To make it easier it should go like this:
As I said before you can make this up the night before and bake it the following day.
I did have some sauce left over which will be perfect for pizza or something else yummy.
To give credit where it's due, I found the original recipe on ALLRECIPES. I just adjusted it to my liking. Give this recipe a try and let me know what you think.
- 1 lb of Italian sausage
- 1/2 lb ground Beef
- 1/2 Cup finely chopped Onion
- Tons of Garlic, OK maybe a few cloves minced
- 1-(28 oz) can of Crushed Tomatoes
- 2-(6 oz) cans of Tomato sauce
- 2-(6 oz) cans of Tomato paste
- 1/2 Cup of water
- 1 1/2 tsp of dried Basil
- 1 1/2 Tbs of Italian seasoning
- 1 1/2 tsp of Salt
- 1/2 tsp of Black Pepper
- 1 box or about 15 Lasagna noodles
- 16 oz Ricotta cheese
- 1 Egg
- 1 tsp of fresh Italian seasoning
- 1/2 pound or so of shredded Mozzarella cheese. I just add until evenly coated.
- 1 Cup of grated Parmesan. Please do not use that powdered stuff you find in the pasta aisle. Trust me you'll appreciated the fresh stuff.
- Brown the meats with the onion and garlic. If using a fatty ground beef, drain the grease.
- Add the next set of ingredients. All of the Tomatoes, crushed, sauce and paste. Also add the water and all seasonings. Cook on low for at least an hour the longer the better.
- When sauce is almost done, boil lasagna pasta, roughly 8 minutes. You want them to be somewhat firm, they will continue cooking in the oven. Strain and rinse with cool water.
- Preheat oven to 375 degrees.
- Mix Ricotta with egg and remaining 2 Tbs of Parsley.
- Grease a 9x11 inch pan.
- Pour about 1 1/2 Cups of meat sauce on bottom.
- Arrange a layer of about 5 noodles over meat sauce.
- Spread half of the ricotta mixture over noodles.
- Sprinkle with 1/3 of the mozzarella.
- Another layer of meat sauce.
- 1/3 of the Parmesan.
- Repeat layers, then top with remaining cheese.
To make it easier it should go like this:
- Meat Sauce
- Noodles
- Ricotta
- Mozzarella
- Meat Sauce
- Parmesan
- Then repeat
- Top with cheese.
- Cover with foil, stick a few toothpicks in to prevent foil from sticking to cheese.
- Cook for 25 minutes covered. I recommend placing a baking sheet on the bottom of the oven as this big boy may boil over.
- Uncover and cook about 20 more minute or until the cheese on top is nice and golden.
- Remove and let it rest for 15 minutes.
As I said before you can make this up the night before and bake it the following day.
I did have some sauce left over which will be perfect for pizza or something else yummy.
To give credit where it's due, I found the original recipe on ALLRECIPES. I just adjusted it to my liking. Give this recipe a try and let me know what you think.