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We hope you got benefit from reading it, now let’s go back to lasagna recipe. You can cook lasagna using 22 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Lasagna:
- Take 1 lb sweet Italian sausage
- Prepare 1 lb ground beef (angus)
- Use 1 chopped onion
- Prepare 6-8 cloves garlic (minced)
- Provide 28 oz can of crushed roma tomatoes
- Use 12 oz tomato Roma paste
- Get 13 oz tomato sauce (I used maggiano’s diavolo tomato sauce)
- Use 1/2 cup homemade chicken stock
- Provide 2 tbs brown sugar
- You need 1 1/2 tsp dried basil
- Provide 1/2 tsp fennel
- You need 1 tsp Italian seasoning
- You need 1 tsp salt (optional)
- Get 1/4 tsp fresh ground pepper
- Use 4 tbs fresh chopped Italian parsley
- Use 12 + lasagna noodles (I used no boil noodles)
- Prepare 16 oz ricotta cheese
- Take 1 egg
- Take 1/2 tsp salt
- You need Dash nutmeg
- Take Mozzarella cheese (as much as desired)
- Get Fresh grated Parmesan-Romano cheese (as much as desired)
Instructions to make Lasagna:
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and broth. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for at least 1 1/2 hours, stirring occasionally. (I cooked mine 2-3 hrs and made the night before)
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (if you use no boil noodles you can skip this step and just layer as is)
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 teaspoon salt, and a dash of nutmeg
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread some meat sauce in the bottom of a 9x13 inch baking dish (I used a disposable oversized lasagna pan). Arrange noodles over meat sauce (I think I only used 4 noodles per layer). Spread noodles w/ ricotta cheese mixture. Spoon meat sauce over ricotta mix, and top with mozz/parm/romano cheese. Repeat layers (I made 3 layers)
- Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. (I made mine the night before to allow flavors to meld and had to cook a bit longer since it was starting out cold). Cool for 15 minutes before serving.
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