Monday, September 21, 2015

3 Meat and 3 Cheese Lasagna

1 pound of sweet Italian sausage
1 pound of ground beef
1/2 cup of chopped onions
2 cloves of garlic chopped
1 pound pepperoni slices, cut into quarters
1 (28 ounce) can of crushed tomatoes
2 (8 ounce) cans of tomato sauce
2 (6 ounce) cans of tomato paste
1/2 Cup of Water
2 tablespoons white sugar
2 teaspoons fresh Basil leaves chopped
4 tablespoons fresh parsley chopped
1 teaspoon salt
1 teaspoon Italian Seasoning
1/2 teaspoon ground pepper
1 ½ pounds of ricotta cheese
1 egg
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
12 lasagna noodles


Brown the sausage, ground beef, onions and garlic in a large pot. Drain grease from mixture.
Add pepperoni slices, crushed tomatoes, tomato sauce, tomato paste and water. Stir gently into the meat mixture.
Add the sugar, basil, parsley, salt, seasoning and pepper into the mixture.
Cover the pot, lower heat to low and simmer for 1 hour.
Meanwhile, soak your lasagna noodles in warm water in a large lasagna pan in hot tap water for 15 minutes.
In a medium mixing bowl, add ricotta cheese and egg and mix together with a spoon.
Remove the noodles (and water) from the lasagna pan and begin layering ingredients.
Spread 2 cups of meat sauce on the bottom of the pan. Lay 6 noodles on top of sauce. Spread half of the ricotta mixture over top of noodles then half of mozzarella cheese and then half of the parmesan cheese.
Repeat these layers and cover with foil.
Bake covered in a 350 degree oven for 25 minutes. Uncover and cook an additional 25 minutes.
Remove from oven and allow to cool for 15 minutes.

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