By Chef Diane
Its days like today that
make me feel like Garfield! I love
Lasagna! Even though I have only made it once; I eat it almost every week,
thanks to Stoffers. When I made it, I
made the sauce from scratch. Had to boil
the noodles, cook the meat separately, and then layer everything together. Maybe that's why I never attempted it
again. These days you can use already
made spaghetti sauce, the noodles don't have to be boiled, and a lot of time is
saved.
I love lasagna, in fact,
during my first rehearsal dinner for my wedding, that is what was served. My mother always fixes what the birthday
person requests for their birthday dinner, and one year I asked for lasagna, it
was the best I ever had. Stoffers is
good, but can't compare to homemade.
Below is a recipe I found for you on allrecipes.com and it has a 5 star
rating. If you have a better, or
favorite recipe, please share it with us on the comment section below.
Original recipe makes 12
servings
Ingredients:
- 1-pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Directions:
In a Dutch oven, cook
sausage, ground beef, onion, and garlic over medium heat until well browned.
Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with
sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2
tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring
occasionally.
Bring a large pot of lightly
salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10
minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine
ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees
F (190 degrees C).
To assemble, spread 1 1/2
cups of meat sauce in the bottom of a 9x13 inch-baking dish. Arrange 6 noodles
lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over
mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top
with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent
sticking, either spray foil with cooking spray, or make sure the foil does not
touch the cheese.
Bake in preheated oven for
25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes
before serving.
[Photos from Google]
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