Restaurant-style Italian Lasagna Recipe

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Restaurant-Style Italian Lasagna

Christopher Gonzalez

By
@GonzoHog

This lasagna recipe is a little time consuming, but if you enjoy making great, authentic, Italian lasagna for family and friends, it's pretty hard to beat this one.

***I prefer to use ricotta cheese for this dish. It's just creamier. Cottage cheese still works very well.***


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Comments:

Serves:

10 to 12

Prep:

1 Hr

Cook:

50 Min

Method:

Bake

Ingredients

1 1/2 lb
ground chuck
1/2 lb
italian sausage, mild
1 large
yellow onions
3 clove
garlic, minced
1 1/2 tsp
salt
1 Tbsp
dried italian seasoning
1/2 Tbsp
dried parsley flakes
1/2 Tbsp
dried oregano
1/2 Tbsp
dried basil
1/2 tsp
powdered cayenne pepper
1 (28 oz.) can(s)
whole tomatoes, undrained and chopped
2 (6 oz.) can(s)
tomatoe paste
24 ozs.
ricotta or cottage cheese (i prefer ricotta)
2 large
eggs, beaten
1/2 tsp
garlic powder
1/2 tsp
black pepper
2 Tbsp
parsley, fresh chopped
1/2 c
parmesan cheese, grated
1 lb
mozzarella cheese (divided)
2 qt
water
1 tsp
olive oil
1/2 tsp
salt
12
lasagna noodles

Directions Step-By-Step

1
In a large skillet, brown the beef, Italian sausage, onion and garlic.
Next, add the 1 1/2 teas. salt, Italian seasoning, parsley flakes, oregano, basil, cayenne, and chopped tomatoes. (with juice) Simmer for 1 hour.
2
Boil the lasagna noodles with 1/2 teas. olive oil and 1/2 teas. salt for exactly 12 minutes. (regardless of what the package directions read) Drain and set aside.
3
Pre-heat oven to 375. Combine ricotta or cottage cheese with tomato paste, eggs, black pepper, 2 TBLS. fresh chopped parsley, the parmesan cheese and 1/2 of the mozzarella cheese, (1/2 lb.) mixing well.
4
In the bottom of a 13 by 9, deep casserole dish, lay 4 noodles, length-wise across the dish, slightly over-laping if neccesary. Next, add half the meat sauce evenly acroos the noodles. Next, add cheese mixture evenly. Repeat, finishing with last layer of noodles.
5
Sprinkle over last layer of noodles evenly with remaining mozzarella cheese. Bake @ 375 degrees for 35 minutes. Cover dish with tinfoil, and bake for another 15 minutes or until cheese mixture is thourghly melted. Serve.

About this Recipe

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