LASAGNA
INGREDIENTS
1 lb mild Italian sausage bulk or casings removed
1 lb lean ground beef
1 medium yellow onion chopped
1 carrot diced
1 stalk celery diced
1/4 tsp red pepper flakes
6-8 garlic cloves minced
1 28-ounces can crushed tomatoes
2 15-ounces cans of tomato sauce
1/2 c. water
3 tbsp tomato paste
1 tbsp reduced-sodium soy sauce
1/4 c. chopped fresh basil or 1 tbsp dried
1 1/2 tbsp dried parsley or ¼ c. fresh
1 tbsp beef bouillon
1 tbsp sugar more or less to taste
1 1/2 tsp balsamic vinegar
2 tsp dried oregano
1/2 teaspoon EACH dried thyme, salt, pepper
1 whole bay leaf
CHEESE FILLING:
3 c. whole milk ricotta cheese
1 c. sour cream
1/4 c. chopped fresh basil or 1 tablespoon dried
1/4 tsp nutmeg
2 Eggs
1/2 c. freshly grated Parmesan cheese
LAYERS:
1 c. freshly grated Parmesan cheese
1 lb shredded mozzarella (4 c.)
15 classic lasagna noodles (NOT no-boil)
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HOW TO MAKE LASAGNA
Step 1: Into the bottom of a long pan, place the lasagna. Over the noodles, pour the hot tap water, making sure the noodles are completely submerged in the water. Soak the noodles for at least 30 minutes.
Step 2: Meanwhile, brown the ground beef, sausage, onion, carrots, and celery in a Dutch oven or large pot over medium heat. Adding the garlic and red pepper flakes once the ground beef is browned and continue to cook for another 30 seconds. Then, drain the grease.
Step 3: To the pot, add the rest of the Bolognese ingredients. Cover the pot and bring it to a boil. Take the lid off, adjust the heat to low, and gently simmer for about 15 to 20 minutes while occasionally stirring until the Bolognese has reduced but still saucy.
Step 4: In the meantime, prepare the oven. Preheat it to 350 degrees F.
Step 5: To a large bowl, add the cheese filling ingredients and mix well.
Step 6: Ready a deep 9 x 13-inch pan, lightly grease, and start assembling the lasagna. In the bottom of the pan, spread 1 1/2 cups meat sauce, place 4 noodles over the sauce lengthwise and to cover, add part of the 5th noodles on top. Over the noodles, spread a third of the ricotta cheese mixture, top with a cup of mozzarella cheese, then 1/4 cup Parmesan cheese. Do the same layers twice to make three layers in total. For the final layer, spread the rest of the meat sauce, top with the remaining 1 cup of mozzarella, and 1/4 cup Parmesan cheese. At this point, the pan will be brimming. Using foil, cover the lasagna, securing the edges tightly.
Step 7: On a baking sheet, place the lasagna, shift in the preheated oven and bake for about 30 minutes. Uncover and bake for another 30 minutes or until hot and bubbly.
Step 8: Remove from the oven and allow the lasagna to rest for at least 15 minutes. Before serving, garnish with fresh parsley.
Enjoy!
