Directions: |
Directions:ring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty.
Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. I also add garlic here if you are a garlic fan and chopped onions.
After adding the tomatoes, the sauce mixture should simmer for 45 (Or less if in a hurry) minutes while you are working on the other steps.
In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. I add garlic and lots of shredded white/Italian cheeses here.
Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain.
To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. |
This recipe for Lasagna is from