yummy lasagna!

It's my personal philosophy that you should try to make everything from scratch at least once in your life.  You just never know what you are missing out on by running to the freezer section of the store every time.  Sometimes it's nothing but sometimes you are missing out big.  Whether it's a pie crust or a cake or meatloaf...at least try to make it from scratch at least once, you might decide that you can't have it any other way. :)

Case in point.  This lasagna.  Or specifically this sauce!   Oh man...it was SO good that I was eating the sauce alone, by the spoonful!
For the sauce:
1 pound sweet Italian sausage (cooked and crumbled-I had to buy the links and de-skin them)
1 pound lean ground beef (cooked and crumbled)
1/2 cup minced onion (I put the garlic and onion in my food processor and ran it until they reached the "minced" stage)
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 tablespoon white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoons chopped fresh parsley

Mix all of the above together and cook on low in your crock pot for 3-4 hours.

1 box lasagna noodles (I used the oven ready kind that you don't have to pre-cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3 cups mozzarella cheese shredded (I actually used a mozz/provolone mixture)
1 1/2 cups grated Parmesan cheese

Mix together the ricotta, egg and salt.

In the bottom of a 9 x 13in pan add about 1 1/2 -2 cups of sauce, add a layer of noodles, cover with half of the ricotta mixture, a third of the cheeses, sauce, noodles, ricotta, cheese, sauce, cheese. :)

Bake at 375 covered with foil for 25 minutes.  Remove foil and bake an additional 25-30 minutes or until cooked through and bubbly. :)


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