Great Lasagna consisting of 5 or 6 layers depending on how carefully you assemble the layers. I've found that placing the ricotta cheese mixture into a cake decorating "gun" with a flat nozzle works great for spreading the Ricotta evenly.
1) Start with the following in a large pot or dutch oven:
1 lb Italian Sausage
1 lb Ground Beef
1/2 chopped Onion
2 cloves of Garlic, chopped
Brown the ingredients until onions are translucent and meat appears cooked.
Drain, but don't rinse, the meat mixture (may leave it un-drained, your choice)
2) Add the following:
1 (28 oz) can Crushed Tomatoes
2 (8 oz) cans Tomato Sauce
2 (6 oz) cans Tomato Paste
1/2 Cup Water
Gently stir this into the cooked meat.
3) Add the Following:
2 Tb. Sugar
1 tsp Fennel seed
2 tsp Fresh Chopped Basil
2 Tb fresh chopped Italian Parsley
1 tsp Salt
1 tsp Italian Seasoning (OMIT if using crushed tomatoes w/seasoning)
1/2 tsp ground Pepper
Cover pot and simmer on low heat for 1? hours
4) Soak Lasagna Noodles in Hot tap water for 15 minutes.
5) While noodles are soaking prepare the cheese filling:
Mix the following with a spoon:
24 oz of room temperature Ricotta
1/2 tsp ground nutmeg
1 Egg
2 Tb Fresh chopped Italian Parsley
6) Build the Lasagna:
Use a 9x13 inch baking pan with 2", or higher, sides
Spread 1/2 C of meat sauce on bottom of pan
Remove Lasagna noodles from water and shake off excess water
Lay 6 noodles on top of sauce
Spread 1/4 Ricotta cheese mixture (use pastry gun)
Spread 1/4 Mozzarella cheese
Spread 1/4 Parmesan cheese
Spread 11/4 C meat Mixture
Lay 6 noodles on top
Repeat until finished (meat mixture should be final final layer) but reserve a small amount of the mozzarella and Parmesan to sprinkle on top
7) Cover with Foil
Bake in preheated oven at 350 degrees for 2 hours
Remove foil and continue baking for 30 more minutes
Allow to cool for 15 minutes before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (658g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 721 | ||
Calories from Fat: 309 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 143.8mg | 44 % | |
Sodium 895.8mg | 31 % | |
Potassium 1313.6mg | 35 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 59.5g | ||
Protein 38.1g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 721
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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