Lasagna by Mercy
Source of Recipe
Diane~(mercyteapot)
Recipe Introduction
I tweak alot- this is tonight's version!
List of Ingredients
Tomato Sauce:
2 T olive oil
1 c. finely chopped onion
2 cloves garlic, crushed
4 Tbsp. finely chopped fresh parsley
1 lb. ground chuck
1 lb. hot or sweet Italian sausage (we like sweet)
1 15 oz can tomato puree
2 8 oz cans tomato sauce
1 6 oz can tomato paste
1 28 oz can whole tomatoes
3/4 cup red wine
1 T dried basil leaves
1 1/2 T dried oregano leaves
2 tsp. salt (it isn't unusual to need more, depending on what brand tomato products I'm using, so test for taste)
1-2 Tbsp. sugar (this depends upon the acidity of the tomatoes, check for taste)
1/2 tsp. pepper
Recipe
Slowly heat oil in large, deep heavy pot. Add hamburger and sausage and brown. Remove meat with a slotted spoon and in drippings, saute onion,garlic and parsley in hot oil until onion is tender, about 5 minutes. Return meat to pan and add rest of sauce ingredients. Stir to mix well. Bring to a boil; reduce heat and simmer, covered, for 3 hours. Stir occasionally. Refrigerate overnight (I made mine this morning and refrigerated the rest of the day. If you don't want to use wine, substitute beef broth or water.
Lasagna layers:
1 lb package lasagna noodles (I use the no cook kind, they make life easier!)
1 lb. ricotta cheese
1 egg
1 lb. mozzarella cheese, shredded
6 oz. grated parmesan cheese
Beat egg into ricotta cheese.Grease a 9 x 13 x 2-inch baking dish. Spoon enough sauce into bottom of prepared dish to cover bottom (about 1/2 cup). Add layer of 3 noodles, then 1/2 of Ricotta and 1/3 of Mozzarella. Sprinkle to cover with Parmesan cheese. Repeat layering 2 more times, but use the ricotta mixture only in the bottom 2 layers so that the final layer is noodles, sauce, mozzarella and parmesan cheese.
Preheat oven to 350 degrees. Bake, covered for 45 minutes, and uncovered for 15 minutes.
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