Chicken and pork is cooked in a tomato sauce, shredded and returned to the sauce for a great flavor. The lasagna noodles are layered with the hearty meat sauce, seasoned ricotta cheese, mozzarella and grated Parmesan.
In a large non-stick skillet, using 1 1/2 tablespoons oil, over medium high heat, brown chicken and pork and set aside. Use the same skillet and with 1/2 tablespoon oil, fry the mushrooms and set aside.
In a Dutch oven, using remaining tablespoon of oil, saute the onion until soft and tender, about 6 to 8 minutes then add garlic and cook for 2 minutes longer.
Add tomatoes (crushing with your hand while in the can), tomato paste, water, (how much water you will need will depend on the type of canned tomatoes used. If packed in tomato juice or tomato puree) the browned meats, salt and pepper.
Cover and cook over low heat, stirring occasionally for one and a half hours.
Remove the cooked meats from the sauce and place in a large bowl to cool for easier handling.
Remove skin and bones from chicken and discard. Remove and discard bones from pork, and using two forks or hands shred the chicken and pork.
Return the shredded meat to the sauce and add reserved mushrooms.
Add 4 tablespoons each of basil and parsley to the sauce. Stir and adjust salt and pepper seasoning. The sauce may be made a day or two in advance and stored in the refrigerator.
To construct the lasagna casserole, prepare all of the components so that the layers are easy to build. Boil the noodles for 10 minutes or as directed on the box. Drain the pasta noodles and fill the pot with cold water to stop further cooking and prevent noodles from sticking together while preparing the other components. Put ricotta cheese in a bowl, stir in remaining 2 tablespoons each of basil and parsley, and season with salt and pepper. Bring meat sauce to room temperature for easier spreading consistency.
Preheat oven to 375 degrees.
In two deep casserole dishes or roasting pans, begin layering with a little sauce on the bottom, to prevent sticking. Layer noodles, sauce, ricotta cheese, mozzarella, and grated cheese, in that order. Make about three or four layers in each pan. Bake in preheated oven for 30 minutes covered and then remove cover and bake for 20 minutes more until bubbly and top is browned.
Do not use oven ready lasagna noodle for this recipe. The meat sauce is too hearty to be supported by the thinner noodles.
This recipe may easily be cut in half. I find it easier to make the full amount and freeze any leftovers. Lasagna freezes well.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 12|
|Calories from Fat: 357 (47%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 15.5g||78 %|
|Monounsaturated Fat 15.1g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 212.8mg||65 %|
|Sodium 792.9mg||27 %|
|Potassium 871.7mg||23 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 48.5g|
|Protein 51.2g||73 %|
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Calories per serving: 766
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