Monday, February 21, 2011

MONDAY- A little extra comfort :)

Hi hi everyone! Its Monday, time for another recipe :) I'm going to make this short and sweet. I found this recipe recently while I was noodling around on allrecipes.com looking for something new to try. I tried it, loved it, and it promptly replaced my, not as good - but still pretty good, crockpot lasagna recipe. Its really pretty easy to make and can of course be changed around and mixed up. As in...go meatless, add spinach, add mushrooms...whatever razzles your palate :) I snapped a photo of the result I came up with, and if 'I' can make it look and taste that good, then anyone can! Check it out, try it out, and enjoy :)


WORLD'S BEST LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190 degrees C).

4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.



3 comments:

  1. This looks & sounds yummy!


    You have an award awaiting you on my blog!

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  2. Wow! That looks delicious! I'll have to try it sometime. :)

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  3. Looks very yummy... Will try next time I make lasagna. Much, much better than Marie Callendars frozen....lol

    ReplyDelete