BEST LASAGNE
Ingredients:
2 15 ounces cans of tomato sauce
6 – 8 garlic cloves, minced
1 28-ounce can of crushed tomatoes
1/2 c water
3 tbsp tomato paste
1 tbsp reduced-sodium soy sauce
1 carrot, diced
1 lb. lean ground beef
1 medium yellow onion, chopped
1 tbsp sugar, more or less to taste
1 stalk celery, diced
1/4 tsp red pepper flakes
1 lb. mild Italian sausage, bulk or casings removed
1 1/2 tsp balsamic vinegar
1 tbsp beef bouillon
1 1/2 tbsp dried parsley or ¼ c fresh
1 whole bay leaf
1/2 teaspoon EACH dried thyme, salt, pepper
2 tsp dried oregano
1/4 c chopped fresh basil or 1 tbsp dried
CHEESE FILLING:
1/4 c chopped fresh basil or 1 tbsp dried
1/2 c freshly grated Parmesan cheese
1/4 tsp nutmeg
3 c whole milk ricotta cheese
2 Eggs
1 c sour cream
LAYERS:
15 classic lasagna noodles (NOT no-boil)
1 lb. shredded mozzarella (4 c)
1 c freshly grated Parmesan cheese
Directions:
Lay the lasagna noodles on the bottom of a pan. Add hot water on top of the lasagna noodles, then allow them to soak for 30 minutes.
Place a large pot on the stove and turn the heat to medium. Add sausage, ground beef, celery, onion, and carrots. Cook for a couple of minutes until brown and soft.
Add the red pepper flakes and garlic, then sauté for a minute or until aromatic. Discard any accumulated fat.
Add the rest of the ingredients for the Bolognese into the pot, then stir until well mixed.
Cover the pot and allow the mixture to boil. Turn the heat down to low, then remove the cover. Simmer everything for about 15 minutes. Make sure to stir from time to time.
Prepare the oven and preheat to 175 degrees C or 350 degrees F. In a large mixing bowl, add all the ingredients for the Cheese Filling. Stir until well blended.
To Assemble the Lasagna:
Apply cooking spray to a 9×13-inch baking pan. Add 1 1/2 cups of meat sauce into the prepared pan and spread it evenly.
Add 5 noodles over the meat sauce. Sprinkle 1/3 of the ricotta cheese mixture over the noodles followed by 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese. Repeat the process until everything is arranged in layers. Cover it with aluminium foil.
Put the lasagna onto a baking sheet. Place it inside the preheated oven and bake for about 30 minutes.
Remove the foil cover, then bake for 30 more minutes or until done. Remove from the oven and allow it to rest for about 15 minutes at room temperature. Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!

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