I’ve tried lots of Lasagna in my day, but none can compare to this fanciful feast! No, it’s not authentic Italian style, but it’s bursting with flavor, has just the right amount of meat and marvelous,cheesy goodness. You’ll notice I have one herb called Savory that I listed as optional. It’s something I like but isn’t usually found in Lasagna. If you have some in your cupboard, I’d recommend giving it a try. Also, you can substitute Parmesan cheese in place of the Parmigiano/Reggiano if desired. A few slices of garlic bread or a crusty loaf of Italian bread would go great with this meal, Enjoy!!

Lasagna

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 box lasagna noodles
1 lb bulk sweet Italian sausage
1 lb ground beef
2 Tablespoons olive oil
1 large onion, diced
1 small green pepper, diced
1 Tablespoon minced garlic
28 oz can petite diced tomatoes
28 oz can tomato sauce
15 oz can fire roasted tomatoes
3 Tablespoons tomato paste
½ cup water
½ cup port wine
2 Tablespoons packed brown sugar
1 Tablespoon Italian seasoning
1 ½ teaspoon dried oregano
1/3 teaspoon cayenne pepper
½ teaspoon savory (optional)
½ Tablespoon dried basil
½ teaspoon red pepper flakes
½ Tablespoons dried parsley flakes
½ teaspoon fennel seeds
3 teaspoons kosher salt
½ teaspoon black pepper
1 large bay leaf
1 lb low moisture mozzarella cheese, grated
1 cup grated Parmigiano/Reggiano cheese
16 oz tub of whole milk ricotta cheese
1 egg
¼ teaspoon salt
1 Tablespoon dried parsley

Directions

In a large pot, brown the Italian sausage and ground beef until no longer pink. Pour meat into a strainer to remove grease and set aside.
Add the olive oil to the pot. Add the onions and green pepper and saute for 6 minutes. Add the garlic and fennel seed and saute for one minute.
Add the meat back to the pot.
Add all of the tomato products, water, wine, brown sugar and all of the spices to the pot. Stir well and simmer, uncovered, on low for 2 ½ hours, stirring occasionally.
About 30 minutes before the sauce is done, cook the noodles to the al dente stage, about 8-9 minutes. (the noodles will continue to cook in the oven, so don’t cook longer than 9 minutes).
Drain noodles, rinse in cold water and spread out on a cookie sheet to avoid sticking together.
In a small bowl, combine the ricotta cheese, egg, 1 Tablespoon parsley and ¼ teaspoon salt and set aside.
When the sauce is done, preheat the oven to 375 degrees.
Spread about 1 ½ cups sauce in the bottom of a 9×13 inch pan.
Cover the sauce with a layer of noodles.
Spread ½ of the ricotta cheese mixture over the noodles.
Sprinkle 1/3 of the mozzarella cheese on top.
Add another layer of sauce (about 11/2 cups) then sprinkle with half of the Parmigiano/Reggiano cheese.
Start building another layer of lasagna, starting with the noodles, then ricotta, mozzarella, sauce and Parmigiano/Reggiano.
Add one more layer of noodles. Spread a small amount of sauce over the noodles and sprinkle with the remaining mozzarella.
Cover with tin foil and bake in a 375 degree oven for 30 minutes
Remove foil and continue baking for another 20 minutes
Remove from oven and let rest for 15 minutes to set.
Serve with garlic bread or Italian bread.