Homemade Lasagna
If you or your family likes Lasagna , this is a tried and true recipe that I have made many times and is my grandson’s favorite. Don’t substitute the cheeses in the lasagna. Cheddar cheeses will overpower a lasagna dish. Don’tleave the eggs out either as this is needed in the Ricotta mixture. I hope you enjoy this as much as my family does.
~~Ingredients ~~
Meat sauce
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 pound ground chuck 80/20 grind
1 pound Italian sausage
1 teaspoon oregano
1 teaspoon dried parsley
1 teaspoon dried basil leaves
1 teaspoon Italian seasoning
1 teaspoon white sugar
1 (28 oz.) can crushed tomatoes
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
3/4 cup water
1 teaspoon salt
1 teaspoon pepper
lasagna
18 lasagna noodles
1 teaspoon salt
Water
16 oz. ricotta cheese
16 oz. mascarpone cheese
2 eggs , beaten
8 slices mozzarella cheese
1 cup freshly grated Parmesan cheese
1 teaspoon dried parsley flakes
~~Instructions~~
Preheat oven to 350 degrees.
In a skillet over medium high heat, sauté onions and olive oil for 3-5 minutes or until tender. Add minced garlic, sauté for 1 minute. Add ground chuck, sausage, oregano and italian seasoning and cook, stirring occasionally until meat is browned, (brown means flavor.) Pour off any excess grease. Then stir in the crushed tomatoes and the rest of the sauce ingredients and bring to a boil, cover reduce heat and simmer, stirring occasionally for 30 minutes.
While the sauce is cooking, boil your pasta noodles in lightly salted water for 8 minutes. Rinse with cold water to stop the cooking process and set aside.
In a 13 x 9” baking dish, spoon in 1/4 meat sauce. Add a layer of pasta (1/3) on top of the meat sauce.
Stir together the ricotta cheese , the eggs and the mascarpone cheese.
Add 1/3 of ricotta cheese mixture. Repeat layers 2 more times. Then add remaining meat sauce and top with the Parmesan and mozzarella cheese. Sprinkle with one teaspoon of dried parsley flakes. Cover with a piece of aluminum foil that has been sprayed with non-stick spray so the cheese won’t stick.
Bake covered at 350° for 45 minutes. uncover and bake 15 minutes or until bubbly. Let rest for 30 minutes before serving.
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