Lasagna Recipe

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Lasagna

Janys Carney

By
@Janys_Carney

I have been told by all of my taste testers, that this is the best Lasagna they have ever eaten.


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Comments:

Serves:

12-15

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 lb
chorizo (mexican sausage, mild or medium
1 lb
ground beef
1/2 c
crumbled bacon
pepperoni, cut into quarters
salt and pepper to taste
2 Tbsp
italian seasoning
3
bays leaf, whole, fresh
1 medium
onion, chopped
celery and carrots, process in food processor
4-5
garlic cloves (or more if you like)
24 oz
tomato paste
2 can(s)
diced tomatoes
thyme, oregano, basil, fresh if you wish
1 bottle
red wine (like chianti)
champagne vinegar

BECHEMEL SAUCE/RICOTTA LAYER

1 large
container ricotta cheese
salt and pepper to taste
small amt fresh grated nutmeg
italian seasoning
pesto sauce
10 oz
frozen spinach, thawed and drained
1 pkg
5 blend italian cheese
1 pkg
no boil lasagna noodles, soaked in hot water 5 min and place on towel
mozzeralla and provolone, sliced not shredded

Directions Step-By-Step

1
Add a little olive oil in dutch oven and sweat the vegetables including the garlic. Add Italian seasoning. Once the vegetables look a bit transparent, add the sausage and gr beef, then add a handful or 2 of crumbled bacon and the pepperoni. (You can fry your own bacon if you want and use the bacon grease in place of the olive oil.)
2
Bring pot up to sizzling and then add tomato paste and let caramelize and add bottle of wine. Let cook down to about 3/4 or so. Salt and pepper to taste. Add diced tomatoes and the herbs including salt and vinegar. Once you think you have almost enough salt, add a little more vinegar. Simmer for a while and let it cool to warm.
3
Make a bechemel sauce to make about 3 1/2 cups prepared. Let it cool to warm. When both sauces have cooled down, mix them together
4
RICOTTA BLEND
Mix ricotta and spinach. Salt and pepper to taste, grated fresh nutmeg, Italian seasoning, pesto and a couple of handfuls of 5 blend Italian cheese. Blend together, then add egg and mix well
5
Soak no boil noodles in hot water for 5 mins. and place on towel to dry. Coat bottom of large pan with thin layer of sauce. (I use my large lasagna pan). Add noodles on top placed close together. Add another layer of sauce. Add spoonfuls of ricotta mix and smooth out. layer mozzarella slices, more sauce,noodles, sauce, ricotta and provolone. A little Fontana is also good in there. Continue like that until done. End with the sliced cheese.
6
Cover with parchment paper and then cover tightly with tin foil. Bake at 375 for 1 hr for large pan, or about 30 mins. for smaller pan.

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Pasta
Regional Style: Italian