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Homemade Lasagna Recipe

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This recipe for Homemade Lasagna is from Hurricane Harvey Texas Cookbook 2017, 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 container of pre-chopped sweet white onion
-1 container of pre-chopped celery
-1 container of garlic cloves
- 1 pkg of matchstick carrots
- Roasted garlic grapeseed oil (I use Wildtree)
- 1 lb lean hamburger meat
- 1 lb sweet Italian sausage
- Spaghetti seasoning (Wildtree)
- Garlic and Herb Seasoning (Wildtree)
- 2 Jars Bertolli Vineyard Portobello Mushroom with Merlot sauce
- 2 Jars Bertolli Tomato and Basil Spaghetti Sauce
- 2 Tbs sugar
- 1 pkg sliced Portobello mushrooms
- Lasagna Noodles - The ready to bake in oven noodles (2) boxes (I find them at HEB)
- 30 oz Galbani Precious Ricotta Cheese (whole milk)
- 2 eggs
- 3/4 lb mozzarella cheese from the deli sliced at a 1
- 4 cups of the Shredded Mild Cheddar Cheese
- 4 cups of the Italian mix Cheese
- 1 container of the fresh graded parmesan cheese
- 2 (9 x 13) pans
Directions:
Directions:
Saute onions, celery, carrots and garlic in 2 tbs garlic grapeseed oil

Add in Hamburger meat and italian sausage
Season with 1 tbs spaghetti seasoning and 1 tbs of garlic & herb seasoning
Brown meat, drain off grease

Add in Spaghetti Sauce

Sprinkle liberally 3 shakes over and 3 shakes back of spaghetti seasoning, garlic & herb seasoning & sugar into the sauce

Stir in mushrooms

Simmer on low for 15-30 minutes

Meanwhile, Make the ricotta mixture
Blend with a hand mixer: Ricotta, 2 eggs and 3 tbs spaghetti seasoning

Layer in 9x13 pain x 2
1) Light layer of sauce
2) Noodles
3) Ricotta mixture
4) Mozarella slices
5) Sauce
6) Mild cheddar cheese (2 cups)
7) Italian mix cheese (2 cups)
8) Parmesean cheese (1/2 container)
9) Noodles
10) Ricotta mixture
11) Mozarella slices
12) Sauce
13) Mild cheddar cheese (2 cups)
14) Italian mix cheese ( 2 cups)
15) Parmesan cheese (1/2 container)

Bake covered at 350 degrees for 25 minutes
Bake uncovered at 350 degrees for 25 minutes

Enjoy!
Number Of Servings:
Number Of Servings:
2 pans
Personal Notes:
Personal Notes:
Makes great for leftovers. Freezes well! Always a hit!

 

 

 

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