Once you taste this Italian meat and sausage lasagna you will probably faint. I’m telling you what, folks, this is one of the best lasagna recipes I have EVER come across. Thank you The frugal Chef for sharing it with us.
When I was young my mom taught me how to make many things. I loved watching her in the kitchen. One her most famous dishes was lasagna. Mom made lasagna many different ways. Sometimes she would make it in the oven and other times in the crockpot. However, she made it you could be sure that it would taste amazing. Nobody ever left the table hungry when mama made her lasagna. With that being said, this recipe for Italian lasagna with meat and sausage is BETTER than my moms.
FOR THE MEAT SAUCE:
½ pound (250 grams) ground beef
½ pound (250 grams) Jimmy Dean Italian sausage – mild or spicy
1 small onion – finely chopped
4 large garlic cloves – minced
1 TBS oregano
1 – 28 oz. (794 grams) of tomato puree
1 tsp. Domino sugar
¼ cup chopped basil leaves
1/3rd cup cream (optional)
Brown the meats in a skillet. Mix them as they cook and separate the lumps. If you have an excessive amount of liquid please discard it. If you have some it is ok to leave it in the pan.
Add the onion, garlic and oregano and mix it in well. Cook for about 5 minutes – stirring occasionally – until the liquid has evaporated and the onion is softened.
Add the tomato puree and mix. Wash out the tomato can with about 1/4th can full of water and add it to the pan. Mix. Add the sugar and mix. Reduce the heat and cover your pan. Simmer your sauce for about 20 minutes.
Turn off the heat and add the basil leaves and the cream (if using). Mix it in.
FOR THE RICOTTA:
15 oz. (425 grams) whole milk Ricotta cheese
2 garlic cloves – minced
1 tsp. oregano
2 eggs
1 TBS chopped parsley
¼ cup Kraft grated Parmesan cheese
Salt & Pepper
Mix all of the ingredients in a bowl and set aside.
FOR THE PASTA:
1 pound (454 grams) of lasagna sheets – you can use the no boil ones if you like
If you are using regular lasagna sheets – bring a large pot of salted water to a boil and add the noodles. Cook as per package instructions until it is al dente.
Drain the lasagna noodles and place them flat on a lightly sprayed baking sheet. You can pile them as long as you spry between sheets. This will prevent them from sticking.
If you are using no boil sheets you will need to cover the lasagna with foil during the first 30 minutes of baking. Other than that you are set to go.
ASSEMBLE YOUR LASAGNA:
1 – 9×13 inch (23×33 centimeter) baking dish
Shredded Parmesan Cheese
Heat your oven to 350 F (176 C).
Place a thin layer of meat sauce at the bottom of your baking dish. Layer 3 sheets of pasta on top of the sauce. If the pasta is too small go ahead and overlap it.
Add 1/3rd of your meat sauce on top of the noodles and sprinkle some shredded Parmesan on top. Layer the pasta on top and add half of your Ricotta. Spread it evenly.
Top the Ricotta with pasta and add half of your remaining meat sauce, sprinkling some Parmesan cheese on top. Cover that with pasta sheets and spread the remaining Ricotta. Finish with a final layer of pasta sheets and add the remaining sauce.
Add a generous layer of shredded Parmesan on top of the meat and place the lasagna into the oven for 35 to 45 minutes – until the cheese is melted and browned and the sauce is bubbly.
If you are using no boil noodles you will have to cover the dish with aluminum foil for the first 30 minutes.
Remove the lasagna from the oven and allow it to rest for about 10 minutes so the juices settle. Serve and enjoy!
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Quick Tip: Serve with a Caeser salad and breadsticks.
Recipe and image courtesy of The Frugal Cook and Youtube.
