Ingredients: |
Ingredients: for the meat sauce: a few splashes olive oil 2 onions, chopped 1 whole head garlic cloves, minced 1 pound ground beef 4 Italian sausages, casings removed 1 28 ounce can crushed or pureed tomatoes, juice reserved 1 cup beef or chicken broth 2 tablespoons dried oregano 2 bay leaves a sprinkle or two sea salt and freshly ground pepper for the cheese sauce: 2 eggs, whisked together 4 cups shredded mozzarella cheese 1 pound ricotta cheese 1/2 cup heavy cream (35%) 1 cup Parmesan cheese a sprinkle or two sea salt and freshly ground pepper for assembling the lasagna: 1 1 pound box ready-to-bake lasagna noodles 2 cups grated Parmesan cheese 1 cup shredded mozzarella cheese
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Directions: |
Directions:Meat Sauce Splash some olive oil into large saucepan over medium-high heat. Add the onions and garlic and sauté just until they soften and begin to brown, about 5 minutes. Add the ground beef and sausage meat. Use a wooden spoon to break the meats up into very small pieces. Add the tomatoes and their juice, beef or chicken broth, oregano, bay leaves, salt and pepper. Stir well and continue heating until the entire mixture is simmering and heated through then it is ready for the lasagne.
Cheese Sauce Mix together the whisked eggs, the mozzarella and ricotta cheeses and the heavy cream. Season with salt and pepper.
Preheat oven to 375 F if cooking ( can freeze uncooked)
Assembly Lightly oil a deep lasagne pan ( regular 9x13 pan not deep enough). I also use 2 8x8 glass Pyrex dishes that are deep and split recipe into 2 portions if I'm not feeding a crowd. Layer ingredients in this order: 2 cups meat sauce, layer of noodles, 1/2 cheese sauce, 1/3 grated Parmesan, another noodle layer, another meat sauce layer, another noodle layer, the remaining cheese sauce, 1/3 grated Parmesan, another noodle layer, the remaining meat sauce and the remaining Parmesan cheese.
Cover pan tightly with foil and bake for 1 hr. Remove foil and cook another 15 min until top golden brown and crusty. |