Ultimate Lasagna

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      Ultimate Lasagna
      For the meat sauce:
      1 lb Italian sausage
      1 lb lean ground beef
      8-oz mushrooms, chopped or sliced
      1 onion, diced
      4 cloves garlic, minced
      6 cups marina sauce
      1/2 cup water
      1 1/2 tsp salt
      1/2 freshly ground black pepper
      1/4 tsp red pepper flakes
      1/2 tsp Italian dried herb blend
      For the cheese filling:
      2 eggs, beaten
      2 lbs ricotta cheese
      8 oz mozzarella cheese, cubed
      2/3 cup freshly grated Reggiano-Parmigiano
      1/4 cup chopped fresh parsley
      1 tsp salt
      1/4 tsp freshly ground black pepper
      big pinch of cayenne
      The rest:
      1 lb gluten-free lasagna noodles
      8 oz mozzarella cheese, torn in small pieces for top
      1/2 cup grated Parmesan cheese to top
      To make the sauce: In a heavy skillet or Dutch oven, add the olive oil and cook the sausage, beef, mushrooms, onions, and garlic over medium-high heat until the meat is browned, and the onions have softened.

      Add the marinara sauce, and the seasonings. Bring up to a simmer, reduce the heat to low, and cook, uncovered, for 2 hours, stirring occasionally. Add a splash of water when needed if the sauce is getting to dry.
      Add all the ingredients for the cheese filling to a mixing bowl.

      Mix until thoroughly combined. Reserve. Boil the lasagna noodles one minute less than the directions state.

      Drain and hold in cold water until needed.
      Preheat oven to 375 degrees F.
      Spread 2 cups of the meat sauce into a 15″ x 10″ lasagna pan. Top with 1/3 of the noodles. Spread over 1/2 of the cheese mixture.

      Ladle over 2 cups of the meat sauce. Repeat this layer. Finish with the last of the noodles over the top.

      Spread over the rest of the sauce, and top with the mozzarella and Parmesan cheese.
      Cover with foil (be careful not to let the surface touch the foil when wrapping. Bake, covered for 35 minutes. Remove foil and bake another 35-40 minutes, or until bubbly and browned.

      Let rest at least 15 minutes before serving.
      mornincoffee smilie

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