LASAGNA

Teresa Howell

By
@geoter1968

THIS RECIPE IS SOOOOO GOOD, THAT THERE IS NEVER ANY LEFT WHEN I MAKE IT. THIS RECIPE CAME FROM ONE OF MY FRIENDS MOM WHO MAKE THE BEST LASAGNA, LOVE HER FOR SHARING THIS RECIPE : )

Original photo & recipe courtesy of: www.mamas-southern-cooking.com


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Comments:

Prep:

45 Min

Cook:

2 Hr

Ingredients

1 lb
italian sausage, mild
3/4 lb
lean ground beef
1/2 c
onion finely chopped
3 clove
garlic, finely chopped
1 can(s)
(28 ounces) crushed tomatoes
2 can(s)
(6 ounces each) tomato paste
1 can(s)
(15 ounces) tomato sauce
1/2 c
water
2 tsp
dried basil
2 tsp
italian seasoning
1 tsp
salt
1/4 tsp
pepper
2 Tbsp
dried parsley

FOR THE FILLING

4 c
ricotta cheese
2
eggs
2 Tbsp
parsley
4 c
mozzarella cheese, shredded
1 1/2 c
parmesan cheese
12
lasagna noodles, cooked

Directions Step-By-Step

1
IN A DUTCH OVEN, BROWN THE SAUSAGE, GROUND BEEF, ONION AND GARLIC, DRAIN. ADD THE CRUSHED TOMATOES, SAUCE, PASTE AND WATER. STIR UNTIL WELL BLENDED.
2
ADD THE BASIL, ITAILIAN SEASONING, SALT, PEPPER, 2 TABLESPOONS OF PARSLEY. STIR UNTIL WELL BLENDED. COVER AND COOK FOR 2 TO 2 1/2 HOURS ON A LOW SIMMER.
3
BRING A LARGE POT OF LIGHTLY SALTED WATER TO A BOIL. REMOVE FROM HEAT AND ADD THE LASAGNA NOODLES. ALLOW THE NOODLES TO SIT IN THE WATER FOR A FEW MINUTES BEFORE USING.
4
PREHEAT OVEN TO 350 DEGREES.
IN A BOWL MIX TOGETHER THE RICOTTA CHEESE, EGGS AND 2 TABLESPOONS OF PARSLEY. MIX IN THE PARMESAN CHEESE, THEN SET ASIDE.
5
IN A 15X10X2 BAKING DISH, POUR 2 CUPS OF SAUCE AND SPREAD OVER THE BOTTOM OF THE BAKING DISH. ARRANGE 4 LASAGNA NOODLES ON TOP OF THE SAUCE. SPREAD HALF THE RICOTTA MIXTURE ON TOP OF THE NOODLES. SPRINKLE WITH 1 1/2 CUPS OF MOZZARELLA CHEESE.
6
SPREAD 2 MORE CUPS OF THE SAUCE ON TOP OF CHEESE. ADD ANOTHER LAYER OF 4 NOODLES, SPREAD THE OTHER HALF OF THE RICOTTA ON TOP. SPRINKLE ANOTHER 1 1/2 CUPS OF MOZZARELLA CHEESE. ADD ANOTHER LAYER OF 4 NOODLES, SPRINKLE WITH ANOTHER 1 1/2 CUPS OF MOZZARELLA CHEESE.
7
TOP WITH 2 MORE CUPS OF SAUCE. SPRINKLE WITH THE REMAINING 1 CUP OF MOZZARELLA CHEESE. COVER WITH TIN FOIL, AND BAKE FOR 25 MINUTES. UNCOVER AND BAKE FOR ANOTHER 20 MINUTES.
8
ALLOW TO SIT FOR 20 MINUTES BEFORE SERVING.

About this Recipe

Course/Dish: Other Main Dishes