Kitchen Sink Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb ground beef
6-8 links of sweet and hot Italian sausage
1 large onion, diced
1 cup mushrooms, sliced
1 large pepper (green, red or yellow)
1 large clove garlic, minced
16 oz ricotta cheese
36 oz mozzarella cheese, shredded
3 large 12 oz. whole tomatoes
2 12 oz cans of tomato sauce
1 6 oz can tomato paste
1 box of lasagna noodles
˝ cup olive oil
1 tbsp Italian seasoning
1 tsp of sugar
salt & pepper (to taste)
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Directions: |
Directions:Prep veggies by peeling, slicing and chopping. In a skillet, lightly sauté veggies; then put to the side. In a skillet, brown ground beef; drain, then sausage (sliced). Combine veggies and meat in either a deep skillet or good size pot for simmering. Add all tomato-based sauces, paste and whole tomatoes, seasoning and sugar. Bring to low boil and immediately reduce to simmer for about 1 hour. Taste sauce and see if there is enough seasoning. Prepare lasagna noodles al dente, drain and sprinkle a little olive oil to keep noodles loose. In a 13 x 9 deep baking dish, start layering process with sauce, noodles, sauce, plops of ricotta spaced out, spreading mozzarella evenly across mixture. Top layer with just sauce and mozzarella. Bake at 350 for 30 minutes or until sides start to bubble and a crust is formed. |
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Number Of
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Number Of
Servings:6-9 depending on cut |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: I used specific measurements, but I like to modify as needed. I also use a large deep baking dish to add more layers. This is a very rich meal, so serving sizes vary. Carol Corbin - I first wrote this recipe down when I was at the Army War College in 2000-2001, at Carlisle Barracks, PA when the school was looking for recipes. I had been making it for years. I also make a vegetarian version for my veggie buddies. Leftovers can also be frozen in serving sized portions.
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