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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Savory Lasagna Recipe

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This recipe for Savory Lasagna is from The Burden 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb sweet italian sausage
3/4 lb lean ground beef or turkey
1/2 cup minced onion
2 cloves garlic, crushed
1 28oz can crushed tomatoes
2 6oz cans tomato paste
2 6.5oz cans canned tomato sause
1/2 cup red wine
1 tbsp white sugar
1 1/2 dried basil leaves
1 tsp italian seasonings
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp capped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 tsp salt
3/4 lb mozzarella cheese
3/4 grated parmesan cheese
Directions:
Directions:
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 wine. Season with sugar, basil, 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 (or use ready use lasagna noodles that don't need precooking). 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.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours 15 minutes
Personal Notes:
Personal Notes:
Sometimes I just make the meat sauce and put it on pasta or over eggplant parmesan.

 

 

 

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