Skip to main content

My favorite lasagna, may be the best LASAGNA that I ever made

Want to know how to make lasagna for a casual holiday meal? You can't go wrong with this deliciously rich and meaty lasagna. My grown sons and daughter-in-law request it for their birthdays, too.

INGREDIENTS

  • 9 lasagna noodles
  • 1-1/4 pounds Johnsonville® Ground Mild Italian sausage
  • 3/4 pound ground beef
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2/3 cup water
  • 2 to 3 tablespoons sugar
  • 3 tablespoons plus 1/4 cup minced fresh parsley, divided
  • 2 teaspoons dried basil
  • 3/4 teaspoon fennel seed
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper
  • 1 large egg, lightly beaten
  • 1 carton (15 ounces) ricotta cheese
  • 4 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

DIRECTIONS

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.
Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.
Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).
Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 12 servings.

https://www.tasteofhome.com/recipes/best-lasagna

Comments

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Lighter creamy mushrooms on toast

  Lighter creamy mushrooms on toast So creamy and luxurious you'll never realise this breakfast is only 200 kcal and counts as one of your five-a-day. Each serving provides 200 kcal, 17g protein, 14g carbohydrate (of which 3g sugars), 8g fat (of which 3g saturates), 3g fibre and 1.4g salt. Ingredients 1 tsp rapeseed oil 80g/3oz button mushrooms, roughly chopped 32g/1oz reduced-fat smoked baco n  medallion, roughly chopped, 2 spring onions, thinly sliced 1 garlic clove, finely chopped ½ small lemon, juice only 1 level tbsp half-fat crème fraîche 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives (optional) Method Heat the oil in small frying pan over a medium heat. Add the mushrooms, bacon, spring onions and garlic and cook for 1–2 minutes. Add the lemon juice, then cover with a lid and cook over a low heat for 5 minutes, or until the mushrooms are cooked...

Vegetarian lentil cottage pie

Vegetarian lentil cottage pie   This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place...