I was telling some friends this week…
There are two recipes I can brag on. Lasagna and Beef Tenderloin.
Make this when you have a house full.
Or make this, and freeze the leftovers.
Or make this and take some to your neighbor.
Either way, make it.
- 1 pound ground beef
- 1 pound Italian sausage
- 1 large yellow onion, small dice
- 4 cloves garlic, grated
- 1 tablespoon Italian seasonings
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 tablespoon red pepper flakes
- 6 ounces tomato paste
- 1+ cup red wine (such as Pinot noir)
- 2 cans fire roasted tomatoes
- 1 jar marinara sauce (I prefer Prego brand. But, if you want to make your own, by all means.)
- 1 large tub ricotta cheese
- 2 extra large eggs
- 1 cup Parmesan cheese, finely grated
- Salt and pepper
- 1 pound grated mozzarella (I prefer the Kraft brand, with the cream cheese added)
- 8 ounces grated (fresh) smoked mozzarella (the expensive cheese. from the *nice* section of the store.)
- (mix these two cheese together once grated)
- Cooked lasagna noodles
- Brown meats in a large Dutch oven. (I purchase lean meat, so there is usually no extra grease to be drained. If so, drain/scoop out before adding onions!)
- Add diced onions in with meat, and sauté until translucent.
- Grate garlic over onion/meat mixture with a micro plane.
- Add dry spices in. Stir to cook for a few seconds.
- Add tomato paste and allow to cook for a couple minutes.
- Pour in wine and stir.
- Add canned tomatoes and sauce and let simmer for 20 minutes. ((This is a GREAT bolognese sauce served over pasta. Better if you make a day ahead.))
- Mix ricotta, eggs, and cheese and set aside.
- Cook noodles according to package. (Most of the time, I don't follow the package instructions.... I place the noodles in a 9x13, and pour hot water from my kettle over top. Cover while you are mixing the ricotta, etc and when you go to layer the noodles will be slightly cooked. They finish cooking in the lasagna.)
- In a LARGE, DEEP pan assemble your lasagna. (I own a legit lasagna pan.... If you don't, just use the foil pans sold in the grocery aisles! A usual 9x13 is not big enough.)
- Layer One: Sauce + Noodles + Ricotta + Sauce + Cheese
- Layer Two: Noodles + Sauce + Ricotta + Cheese
- Layer Three: Noodles + Sauce + Cheese
- Bake at 375 degrees for 40 minutes, covered. During the last ten minutes, remove foil and brown cheese. (You could always use the broiler! Just watch and be careful!)
- Once browned and bubbly, let the lasagna sit a good ten minutes. Otherwise, when you cut into it, the sauce and everything will just run all over.
If you are making the day before (which is the BEST way to make lasagna!), bake as follows:
Place lasagna on a sheet pan, and into a COLD oven. Crank the oven to 375 degrees and allow the cold lasagna to heat all they way through. About an hour. The last 10 minutes, remove the foil and brown the top. Let this rest 10-15 minutes before slicing into -- otherwise it will run all over the place!
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