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Crowd-Pleasing Angry Lasagna Recipe

the best lasagna recipe, ever
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Firey, delightfully delicious lasagna recipe everyone loves! And it makes no one angry!

Ingredients

  • 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 Rao’s brand. But, if you want to make your own, by all means.)
  • Ricotta Mixture
  • 1 large tub of 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.)
  • Cooked lasagna noodles

Instructions

  1. Brown meats in a large Dutch oven. (I purchase lean meat, so there is usually no extra grease to be drained.
  2. If so, drain/scoop out before adding onions!)
  3. Add diced onions with meat, and sauté until translucent.
  4. Grate garlic over onion/meat mixture with a micro plane.
  5. Add dry spices in. Stir to cook for a few seconds.
  6. Add tomato paste and allow to cook for a couple minutes.
  7. Pour in wine and stir.
  8. 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.))
  9. Mix ricotta, eggs, and cheese and set aside.
  10. Cook noodles according to package. (Most of the time, I don’t follow the package instructions…. I place the noodles in a 9×13 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.)
  11. 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 9×13 is not big enough.)
  12. Layer One: Sauce + Noodles + Ricotta + Sauce + Cheese
  13. Layer Two: Noodles + Sauce + Ricotta + Cheese
  14. Layer Three: Noodles + Sauce + Cheese
  15. Bake at 375 degrees for 40 minutes, covered. During the last ten minutes, remove the foil and brown the cheese. (You could always use the broiler! Just watch and be careful!)
  16. Once browned and bubbly, let the lasagna sit a good 10-15 minutes. Otherwise, when you cut into it, the sauce and everything will just run all over.

Notes

**If you are planning to freeze this, freeze unbaked. Let thaw in the fridge 48 hours prior to baking. Place in a COLD oven, on a rimmed sheet pan. Set oven to 375˚ and let bake for one hour. Last ten minutes remove the foil covering, and bake until brown and bubbly!***

Find it online: https://sweetpealifestyle.com/angry-lasagna-2/

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