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Under Construction Lasagna Luke's Recipe

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This recipe for Under Construction Lasagna Luke's, by , is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JP Richardson


1 1/2 lb. lean ground beef
1 lb. bulk Italian Sausage
8 oz mushrooms coarsely chopped
1 tsp salt
1/2 tsp black pepper
6 cups of marinara sauce

RICOTTA mixture
2 eggs
2 lbs. Whole milk Ricotta cheese ( I sometimes substitute 1 lb. Cottage cheese to lean the dish)
8 oz fresh mozzarella diced (will need 16 oz for recipe)
2/3 cup fresh ground parmigiano reggiano cheese ( will need 2/3 + 3/4 cup for recipe)
1 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley

1 lb Lasagna noodles ( not precooked)

3/4 cup fresh ground parmigiano reggiano cheese
8 oz diced fresh mozzarella cheese

1. Place sausage and ground beef in large sauce pan and cook over medium heat breaking up meat as you brown. Stir in mushrooms, 1 tsp salt and 1/2 tsp black pepper, cooking on medium high until mushrooms give up their juices and bottom of pan is almost dry.

2. Pour prepared marinara ( I have been using Alessi Brand) onto meat mixture. Add water to jar and shake to get all of the sauce out and add to pan. Simmer for a couple of hours until meat is very tender. Add a little water if sauce becomes too thick while simmering and additional salt and pepper to taste. Skim off excess fat.

3. Preheat oven to 375 F when ready to assemble and bake.

4. Beat eggs in large bowl, stir in Ricotta, 8 oz diced mozzarella, 2/3 cup parmigiano-reggiano. season with 1 tsp. salt, 1/4 tsp pepper, and 1/4 cup fresh parsley,

5. Boil lasagne noodles in salted water until firm to bite. DO NOT OVER COOK! They will finish cooking when in oven. Drain and rinse and put in bowl of cold water to stop cooking and then drain and reserve.

6. Lightly oil a 10x 15 bake pan and coat the bottom and sides of the pan with 1/4 of the sauce. Try and limit the amount of meat on this layer. There will be 3 layers of noodles when you build the lasagne.

Top sauce with 1st layer of noodles, then top with 1/2 of the Ricotta cheese mixture, and then 1/4 of the meat sauce.

Layer 2nd set of noodles, remaining 1/2 Ricotta cheese mixture, and 1/4 meat sauce.

Arrange last 1/3 noodles over sauce and cover with remaining 1/4 of reserved meat sauce.

7. Tap casserole on flat surface to settle layers. Dot remaining 8 oz fresh mozzarella and finally 3/4 cup Parmesan.

8. Cover casserole with pam sprayed foil to keep from sticking and bake for about 45 minutes. Remove cover and cook another 30 to 35 min until brown and bubbling. Let sit for about 20 minutes before cutting.




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