Lasagna

 

Craving a timeless lasagna recipe? Look no further!  Momma Videccia used to say lasagna is not lasagna if it doesn’t have layers of beef, sausage, five cheeses, and a rich homemade sauce. I agree with her because this dish is hearty and bursting with flavor. It’s reminiscent of her delicious baked rigatoni with sausage!  Follow this easy step-by-step guide—your family might just declare it the best lasagna they've ever tasted!

Ingredients

 1-pound sweet Italian sausage

1-pound ground chuck 80/20

½ cup diced onion

1 teaspoon minced garlic

28 ounces crushed tomatoes

12 ounces tomato paste

15 ounces tomato sauce

¼ cup water

2 tablespoons granulated sugar

½ cup freshly chopped basil

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper ( I no longer use the cooking kind since I found the no cook noodles)

15 ounces whole milk ricotta cheese

1 large egg

dash nutmeg

1-pound whole milk mozzarella shredded

1 cup  Feta cheese

½ cup freshly grated Romano cheese

½ cup freshly grated parmesan cheese

Instructions

This makes a large pan of lasagna. I use a deep-dish lasagna pan or a deep 9×13" casserole dish.

In a large saucepan, cook the sausage, ground beef, onion and garlic until cooked through. Drain fat. 

Add the tomatoes, paste, sauce, water, sugar basil, fennel, Italian seasoning, salt, pepper and parsley. Stir well. Simmer, covered, over low heat for 1 ½ hours, stirring occasionally. 

If you use lasagna noodles that require cooking, follow direction until cooked. I’ve begun to use the no cook noodles, and my lasagna comes out great.

In a small bowl, mix the ricotta cheese, egg and nutmeg. In a separate small bowl, mix the other cheeses together and set aside.  

Let’s put together the lasagna!

Spread 1 ½ cups of meat sauce on the bottom of the lasagna pan. Place 4 lasagna noodles over the sauce. Spoon half of the ricotta cheese mixture over the noodles. Top with shredded mozzarella cheese, ricotta mixture and the dry cheese mixture. Then repeat sauce, noodles, cheeses, repeat. 

Cover top layer with remaining ricotta, then top with 1 ½ cups meat sauce. Sprinkle remaining Parmesan mixture over the sauce and top with remaining mozzarella cheese.

 Preheat the oven to 375ºF. Bake immediately for 25 minutes (covered with foil) and then an additional 30 minutes with the foil removed.

Allow the lasagna to cool for 15 minutes before slicing. Serve with side salad and garlic bread. YUM 

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, and a master’s in criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, and opinion or history pieces.

Italian Cuisine, Mediterranean, Kilbride, Potpourri of Frugality, Homemade, Do it yourself