Email to Cyndi McConnell      

Lasagna

Source of Recipe

My kitchen


Recipe Introduction

My husband and I took a standard lasagna recipe and perfected it to our tastes. The brand of the ingredients really does make a difference! I hope you enjoy it too! You can cook the noodles and drain them before, but you DO NOT have too! I have done it both ways, and I like them better not cooked beforehand. There is no need to buy the No Cook noodles, the regular ones work just fine! They will cook! Yield: 12-14 servings

List of Ingredients

Sauce

1 lb Ziegler pork sausage
1 lb ground chuck
1 medium onion, diced
1 tsp minced garlic
1 tsp dried oregano
1/4 tsp chili seasoning
1/2 tsp dried basil
1 tsp parsley
3 TBSP brown sugar
1 1/2 tsp salt
1 tsp italian pepper
1 (29 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
1 (14.5 oz) can diced tomatoes
~~~~
12 dry lasagna noodles, uncooked
2 eggs
2 pint park-skin ricotta cheese
1/2 cup grated Parmesan cheese
1 tsp salt
2 TBSP dried parsley
3 (8OZ) bags shredded Sargento mozzarella/provolone mix



Recipe

In large stock pot or dutch oven, cook sausage and ground beef over medium heat until no longer pink. Remove from pan and drain. Add chopped onion, minced garlic to pan and sauté until onion is crisp-tender. Return drained sausage and ground beef to pan. Add spices, crushed tomatoes, tomato paste and diced tomatoes. Simmer for 1 hour, stirring occasionally.

Beat eggs slightly in medium bowl. Add ricotta, parmesan cheese, salt and parsley; mix well.

In greased 9x13 lasagna casserole dish...spread 1 cup of sauce in bottom of pan. Make sure you use a casserole dish for lasagna, because this recipe makes a lot!

Layer as follows:
1/3 of the uncooked lasagna noodles (they will cook!); 1/3 ricotta mixture (spread carefully); 1/3 of remaining sauce; 1 (8oz) bag of shredded cheese. Repeat.

Cover with foil and refrigerate overnight. When ready to bake, remove from fridge and let sit out while the oven is preheating to 350º. Do not remove foil. Place a baking sheet under lasagna pan to catch any spills. Bake covered for 45 min. or until hot and bubbly. Uncover and bake for 10-15 minutes longer or until cheese has browned a little. Let sit for 25-30 minutes before serving.