restaurant-style italian lasagna

Name: Restaurant-Style Italian Lasagna
Prep time: 1 h
Cook time: 50 min
Yield: 10
Cuisine: Italian
Ingredients: 1 1/2 pound(s) ground chuck; 1/2 pound(s) italian sausage, mild; 1 large yellow onions; 3 clove(s) garlic, minced; 1 1/2 teaspoon(s) salt; 1 tablespoon(s) dried italian seasoning; 1/2 tablespoon(s) dried parsley flakes; 1/2 tablespoon(s) dried oregano; 1/2 tablespoon(s) dried basil; 1/2 teaspoon(s) 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 teaspoon(s) garlic powder; 1/2 teaspoon(s) black pepper; 2 tablespoon(s) parsley, fresh chopped; 1/2 cup(s) parmesan cheese, grated; 1 pound(s) mozzarella cheese (divided); 2 quart(s) water; 1 teaspoon(s) olive oil; 1/2 teaspoon(s) salt; 12 - lasagna noodles

(1 RATING)

24 Pinches

Christopher Gonzalez

Greenwood, AR

Updated on Nov 10, 2014

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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prep time 1 Hr

cook time 50 Min

method Bake

yield 10 to 12

Ingredients

1 1/2 pounds ground chuck
1/2 pound italian sausage, mild
1 large yellow onions
3 cloves garlic, minced
1 1/2 teaspoons salt
1 tablespoon dried italian seasoning
1/2 tablespoon dried parsley flakes
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon powdered cayenne pepper
1 (28 oz.) can whole tomatoes, undrained and chopped
2 (6 oz.) cans tomatoe paste
24 ozs. - ricotta or cottage cheese (i prefer ricotta)
2 large eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2 tablespoons parsley, fresh chopped
1/2 cup parmesan cheese, grated
1 pound mozzarella cheese (divided)
2 quarts water
1 teaspoon olive oil
1/2 teaspoon salt
12 - lasagna noodles

How To Make restaurant-style italian lasagna

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.

Step 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.
Step 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.
Step 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.
Step 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.
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