Ingredients: |
Ingredients: Olive oil
1 medium onion, diced
3 large cloves of garlic, minced
½ lb. of ground beef
½ lb. of Italian sausage
1 large can of whole peeled tomatoes (use crushed or diced if you don’t like any chunks)
1-2 small cans of tomato paste
3-5 T. sugar
½ lb. lasagna noodles (about 10 noodles)
Filling:
2 C. of ricotta cheese
3 eggs
4 C. mozzarella cheese (maybe more)
½ C. Frozen spinach (optional suggestion)
Some of the spices below
Spices:
2 T. dried parsley, divided
2 C. grated Parmesan cheese, divided
2 t. dried basil, divided
2 t. dried thyme, divided
2 t. garlic powder, divided
Kosher salt
Fresh ground black pepper
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Directions: |
Directions:First, start the sauce:
In a large saucepan, heat olive oil over medium heat and begin to lightly sauté the onion. When onions become soft and transparent, lower heat and add the garlic. Stir and sauté the onions and garlic for 1 minute. Increase heat to medium and add the ground beef and Italian Sausage, breaking it up and mixing it together. Add half of the increments of: dried basil, thyme, and garlic powder. Add the tomatoes (with liquid), and break them up with a spatula until they are as small as you wish. Then add remaining basil, parsley, and thyme. Add tomato paste until the sauce is as thick as you like. Add sugar, beginning with 3 T. and allow it to dissolve. Add some salt, and taste it. Keep adding sugar and salt until desired sweetness/seasoning is achieved. Add freshly ground black pepper (1/2 t. or so). Bring sauce to a simmer, stirring regularly, and then reduce heat to med-low (so that it is just bubbling lightly).
Next:
I like to begin the water for my noodles now because by the time it reaches a boil, and the noodles are cooked, drained and cool enough to handle, the sauce has had enough cooking time. The keys to cooking perfect pasta are: Use a nice big pot, with plenty of water for the noodles to move around, and salt the water with at least 1 T. of kosher salt. The water is perfect if it tastes like sea water. There is no need to put oil in the water. And keep the water continuously boiling once the pasta is in the pot. Stir the noodles frequently to prevent sticking.
Filling:
In your kitchen aid mixer, combine the ricotta, 2 c. of mozzarella, 1 c. of Parmesan, a pinch of salt, ground black pepper, the remaining parsley and garlic powder, and the eggs. Use your paddle attachment and mix them using the low setting. Set aside.
Spray a 13X9 pan with cooking spray, or grease with olive oil. Place 5 noodles in the bottom of the pan, overlapping to cover the entire bottom of the pan. You can cut one to fit the short side. Spread half of the ricotta/cheese mixture over the noodles. Spoon half of the meat sauce over that. Sprinkle with mozzarella cheese. Repeat again, beginning with the noodles, followed by ricotta, then sauce, then cheese. Sprinkle the top with remaining Parmesan, cover with foil, and bake @ 375º for 40 minutes, or until corners are bubbling. Remove foil, and bake for another 10-15 minutes, or until the cheese is melted.
For best results, allow lasagna to stand for 15-20 minutes before cutting and serving. |
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