Lasagna Recipe
Lasagna, which originated in Greece before it made its way to Italy and then America, is a staple dish in most homes and it is no wonder why.
Equipment
- 9 x 13 baking pan (preferably lasagna pan)
- Large pot
- Large mixing bowl
- Aluminum foil
- Mixing utensils
- Measuring spoons
Ingredients
- 1 lbs sweet Italian sausage
- 1 lbs lean ground beef
- 5 cloves minced garlic
- 1 large white onion, diced
- 1 can of crushed tomatoes (28 ounces)
- 2 cans tomato paste (6 ounces)
- 2 cans tomato sauce (6,5 ounces)
- 2 tablespoons white sugar
- ½ cup white wine (This can be substituted with red wine, chicken broth, or beef broth)
- 1 teaspoon fennel seeds
- 1 teaspoon ground oregano
- ½ cup chopped basil
- ¼ cup chopped parsley
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons chopped fresh parsley
- 1 lbs lasagna noodles
- 30 ounces ricotta cheese
- 1 large egg
- 1 lbs thinly sliced mozzarella cheese (Around 24 slices)
- 1 cup grated parmesan cheese
Instructions
- Over medium heat on the stove, add ground sausage and ground beef to a large pot. Add in the minced garlic and chopped onion and cook together until the meat is well browned. Stir in the basil, fennel, oregano, sugar, salt, pepper, and ¼ cup of the chopped parsley. Mix all ingredients together. Then you will pour in the tomato sauce, tomato paste, crushed tomatoes, and white wine (or wine substitution). Bring to a simmer while stirring frequently. Once simmering, change to a low heat and continue to simmer for one to four hours, stirring occasionally.
- While sauce is simmering, place the lasagna noodles into the 9x13 baking pan. Pour hot water over the noodles making sure they are completely covered. Let them sit for 30 minutes, then drain the water.
- In a large bowl, combine the ricotta cheese and egg with the remaining 2 tablespoons of parsley, ½ teaspoon of salt, and nutmeg. After all ingredients are thoroughly mixed together, put the mixture into the refrigerator for use later.
- Lightly grease a deep 9x13 baking pan (Can be the same pan used previously for the lasagna noodles. Make sure to drain water and remove noodles from pan before moving onto next step). Pre-heat the oven to 375 degrees.
- Now it’s time to assemble the lasagna! Spread 1 cup of the meat sauce on the bottom of the pan. Put four of the lasagna noodles on top. Spread about 1/3 of the ricotta cheese mixture on top of the noodles. Then top that with ¼ of the mozzarella cheese slices. Spoon another 1 ½ cup of the meat sauce over the cheese and then sprinkle ¼ cup parmesan on top. Repeat the steps above, layering two more time to create three layers total.
- To complete the assembly, place a final layer of the lasagna noodles on top. Top that with one more cup of the meat sauce and with the remaining mozzarella and parmesan cheese. Cover loosely with foil.
- Place the assembled lasagna in the preheated over for twenty-five minutes. After the first twenty-five minutes remove the foil and bake for an additional twenty-five minutes, allowing the cheese to brown.
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